Breakfast Tostadas Recipe


Just like chilaquiles – tostadas are a great way to use up leftover tortillas from
last night. Tostada literally means “toasted,” and it is served alongside stews. It’s
Mexico’s version of toast! Since the tostada isn’t as sturdy as toast, it must have
a paste-like topping such as mashed avocado or beans to hold the rest of the
toppings that you want.
For this recipe, instead of using only one tortilla – you’ll be using two to make it
heartier and to hold the heavier toppings such as the egg. This breakfast
chilaquile recipe will definitely start your day right!
Serving Size: 2
Prep Time: 5 minutes
Cook Time: 10 minutes
1 cup vegetable oil
4 corn tortillas
1 oz. refried beans
¼ cup minced red onion
2 avocados, mashed
1 Tbsp. lemon juice
½ cup sharp cheddar cheese, grated
2 Tbsp. butter
4 eggs
½ cup salsa
1. In a large skillet, heat up your oil over medium high heat. Fry the corn
tortillas two at a time until crisp on both sides. Do this with the other
2. Heat up the refried beans in a separate pan and cook until simmering.
Combine the avocados, red onion, lemon, and salt to taste. Set aside.
Melt ½ Tbsp. butter in a small non-stick skillet. Fry an egg over easy.
3. Arrange the tortillas in this order: a spoonful of refried beans, cheese,
and guacamole. Top with the fried egg and some salsa.

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