Breakfast Tostadas
Breakfast Tostadas
Rated 2.7 stars by 10 users
Author:
Olivelle
Servings
6
Prep Time
15 minutes
Cook Time
15 minutes
these Breakfast Tostadas are a brunch game-changer! Crispy tostadas are layered with zesty, seasoned pinto beans, a perfectly runny egg, and all your favorite fresh toppings. Easy to make and even easier to devour, this dish is so satisfying and will have you coming back for more!
Pro Tip: Turn on Cook Mode to keep your screen awake while cooking.
Ingredients
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1 can Pinto Beans, drained and rinsed
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6 Tbsp Fiesta Spice Infused Olive Oil,divided
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2 Tbsp Cumin & Garlic Taco Rub & Seasoning
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1 Lime, juiced
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¼ tsp Lime Fresco Infused Sea Salt
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6 Small Corn Tortillas
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6 Eggs
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⅓ cup Cotija Cheese, crumbled
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2 Roma Tomatoes, diced
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1 Jalapeño, diced
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¼ cup Cilantro, chopped
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1 Avocado, sliced
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Jalapeño Lime White Barrel Aged Balsamic, to finish
Directions
Preheat the oven to 350F.
In a food processor blend pinto beans with ¼ cup water, 2 Tbsp olive oil, rub, lime juice, and salt. Add to an oven safe dish and bake for 8-10 minutes, or until the beans are warm.
Meanwhile in a large nonstick skillet over medium heat add 2 Tbsp olive oil, fry tortillas 2-3 minutes per side or until golden. Set aside.
Add remaining 2 Tbsp olive oil and crack eggs into the skillet. Once the outer whites begin to set add 1 Tbsp of water to the pan and cover. Let eggs cook until whites are set about 2 minutes.
To assemble tostada, spread a heaping spoonful of beans over tostada, top with an egg, cotija, tomatoes, jalapeño, cilantro, and avocado slices. Finish with a drizzle of Jalapeño Lime Balsamic Vinegar. Enjoy!