- 8 corn tortillas
- 1 tablespoon extra-virgin olive oil
- 2 cups refried beans, warmed
- ½ cup grated sharp cheddar cheese
- 8 eggs, fried or scrambled
- 2 cups pico de gallo
- Optional garnishes, for serving: hot sauce or salsa, avocado, and/or crumbled Cotijah or feta cheese
You know how breakfast is the most important meal of the day? But just how important is it to you? The type to make you want to have the best breakfast option there is? If that is the case then this simple tostadas recipe is a great choice – they are vegetarian and rich in protein.
This delicious dish is made from creamy refried beans and eggs spread over crispy tortillas and then topped with other garnishes. You could make the eggs how you want it – fried, swirled with cheese, sunny-side up, or scrambled. While they are perfect for breakfast, if you happen not to be a breakfast person, you can enjoy them at lunch or dinner.
You must have tried a lot of breakfast recipes but this is one recipe you’re going to like and will start making often. Besides being easy to make, they are easily customizable too – you can literally throw in any desired vegetable and it will still turn out great!
- To prepare the crispy tortillas: Preheat the oven to 400 degrees Fahrenheit with two racks placed near the middle of the oven. Line two large rimmed baking sheets with parchment paper for easy cleanup.
- On the baking sheets, brush both sides of each tortilla lightly with oil. Arrange 4 tortillas in a single layer across each pan. Bake for 10 to 12 minutes, turning halfway, until each tortilla is golden and lightly crisp. Set aside.
- Meanwhile, prepare the remaining components. To assemble, spread warm refried beans over each tostada. Top with a sprinkle of cheese, cooked egg(s) and use a slotted spoon or serving fork to top the eggs with pico de gallo. Top with any optional garnishes you’d like, and serve promptly.
- Tostadas are best enjoyed fresh, since the tortillas will lose their crispness with time. However, the leftovers are still good to me! They’ll keep for about 3 days in the refrigerator. If you have leftover refried beans and/or pico de gallo, they both make a great dip for tortilla chips or filling for quesadillas or burritos.