Breakfast Tostadas
Breakfast Tostadas
Brie Thompson
6
15 minutes
15 minutes
A crispy corn tostada, a runny egg, and a pile of fresh toppings is my idea of a brunch worth waking up for. The creamy pinto beans are the star, seasoned with Cumin & Garlic Taco Rub, Fiesta Spice Infused Olive Oil, and Lime Fresco Infused Sea Salt for big, zesty flavor. A drizzle of Jalapeño Lime White Barrel Aged Balsamic adds the final kick.
Pro Tip: Turn on Cook Mode to keep your screen awake while cooking.
Pro Tip: Turn on Cook Mode to keep your screen awake while cooking.
Ingredients
- 1 can Pinto Beans, drained and rinsed
- 6 Tbsp Fiesta Spice Infused Olive Oil, divided
- 2 Tbsp Cumin & Garlic Taco Rub
- 1 Lime, juiced
- ¼ tsp Lime Fresco Infused Sea Salt
- 6 Small Corn Tortillas
- 6 Eggs
- ⅓ cup Cotija Cheese, crumbled
- 2 Roma Tomatoes, diced
- 1 Jalapeño, diced
- 1 Avocado, sliced
- ¼ cup Cilantro, chopped
- Jalapeño Lime White Barrel Aged Balsamic, to finish
Directions
- Preheat the oven to 350°F.
- In a food processor, combine the pinto beans, ¼ cup water, 2 Tbsp Fiesta Spice Infused Olive Oil, Cumin & Garlic Taco Rub, lime juice, and Lime Fresco Infused Sea Salt until smooth. Transfer to an oven safe dish and bake until the beans are warm, 8 to 10 minutes.
- Meanwhile, in a large nonstick skillet over medium heat, heat 2 Tbsp Fiesta Spice Infused Olive Oil. Fry the tortillas until golden, 2 to 3 minutes per side. Set aside.
- Add the remaining 2 Tbsp Fiesta Spice Infused Olive Oil to the skillet and crack in the eggs. Once the outer whites begin to set, add 1 Tbsp of water to the pan and cover. Cook until the whites are set, about 2 minutes.
- To assemble, spread a heaping spoonful of beans over each tortilla. Top with an egg, cotija, tomatoes, jalapeño, and avocado. Garnish with cilantro. Finish with a drizzle of Jalapeño Lime White Barrel Aged Balsamic. Serve immediately.