Mexican Breakfast Tostadas with Refried Beans and Eggs

Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.

Mexican · 30 min · Beans · vegetarian

＋ Save this recipe

Shop ingredients

Print

Ingredients

• 2 large Corn tortillas
• 1/2 cup Refried beans
• 2 large Eggs
• 1/4 cup Cheddar cheese, shredded
• 1 Avocado
• 1 Tomato
• 1/4 cup, diced Red onion
• 1 tbsp, chopped Fresh cilantro
• 1/2 tbsp Olive oil
• to taste Salt
• to taste Black pepper
• 1 Lime

Method (tap to check — screen stays awake)

1. Preheat the oven to 400°F (200°C). Place corn tortillas on a baking sheet and bake for 5-7 minutes until crispy. Remove and set aside.
2. While tortillas are baking, heat refried beans in a small saucepan over medium heat until warmed through.
3. In a non-stick skillet, heat 1 tbsp of olive oil over medium heat. Crack in the eggs and cook sunny-side up or over-easy, seasoning with salt and pepper.
4. While eggs cook, dice the tomato and avocado. In a small bowl, combine tomato, avocado, red onion, cilantro, a squeeze of lime, salt, and pepper to make a simple salsa.
5. Spread a layer of refried beans on each crispy tortilla. Top with a cooked egg and sprinkle with shredded cheddar cheese.
6. Garnish with the fresh salsa, extra cilantro, and a squeeze of lime juice.
7. Serve immediately while warm and crispy.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

← Browse the cookbook