Breakfast Tostadas
Breakfast Tostadas
Rated 2.7 stars by 11 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!
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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 350°F.
In a food processor, blend pinto beans with ¼ cup water, 2 Tbsp Fiesta Spice Infused Olive Oil, Cumin & Garlic Taco Rub & Seasoning, lime juice, and Lime Fresco Infused Sea 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 the remaining 2 Tbsp Fiesta Spice Infused 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 a tostada, spread a heaping spoonful of beans over the tostada, top with an egg, cotija cheese, tomatoes, jalapeño, cilantro, and avocado slices. Finish with a drizzle of Jalapeño Lime White Barrel Aged Balsamic. Enjoy!