Simple Breakfast Tostadas
Total Time
40 minutes
Prep Time
30 minutes
Cook Time
10 minutes
Rating
4.9 out of 5 stars
(19)
Ingredients
4 servings
- 8 corn tortillas (make sure they’re 100% corn or they won’t get crispy)
- 1 tablespoon extra-virgin olive oil
- 2 cups refried beans, warmed
- ½ cup grated sharp cheddar cheese
- 8 eggs, fried or scrambled (your preference)
- 2 cups pico de gallo
- Optional garnishes, for serving: your favorite hot sauce or salsa, avocado, and/or crumbled Cotijah or feta cheese
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Preparation
Chef’s notes
Make it quick:
If you’re in a hurry, warmed store-bought refried beans will do. You could also replace the pico de gallo with store-bought salsa, gently warmed.
Prepare in advance:
You can make the beans and pico de gallo in advance. Gently reheat the beans and let the pico de gallo come to room temperature while you’re working on the tortillas and eggs.
Make it gluten-free:
Use certified gluten-free corn tortillas.
Make it vegan/egg-free:
These tostadas are still quite filling without the eggs.
Make it dairy-free:
Don’t add cheese! My fried eggs are made without any dairy products.