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Tex-Mex Breakfast Tostadas

Tex-Mex Breakfast Tostadas

Breakfast
Prep Time
15min
Cook Time
30min
Servings
4
Calories
520
Chef's Note

For a time-saving tip, you can prepare the toppings the night before and store them in separate containers in the refrigerator. This way, all you need to do in the morning is crisp the tortillas, warm the beans, and scramble the eggs. If you prefer a spicier version, leave some seeds in the jalapeño or add a pinch of cayenne to the eggs.

Tags
breakfast
Tex-Mex
eggs
vegetarian
weekend
beans
avocado
Mexican-inspired
tostadas
brunch
Ingredients

  • 8 each corn tortillas

  • 3 tablespoons vegetable oil

  • 1 15-oz can refried beans

  • 8 large eggs

  • 2 tablespoons milk

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1/2 teaspoon cumin

  • 1 cup cheddar cheese, shredded

  • 1 large avocado, diced

  • 1 medium tomato, diced

  • 1/4 cup red onion, finely diced

  • 1 small jalapeño, seeded and minced

  • 1/4 cup cilantro, chopped

  • 1 each lime

  • 1/2 cup sour cream

  • to taste hot sauce

Instructions
  • 1

    Preheat oven to 400°F (200°C).

  • 2

    Brush both sides of the 8 corn tortillas lightly with 2 tablespoons of vegetable oil. Place tortillas on a baking sheet in a single layer.

  • 3

    Bake tortillas for 5-7 minutes, flip, then bake for another 5-7 minutes until crispy and golden brown. Set aside.

  • 4

    In a small saucepan, heat the can of refried beans over medium-low heat. Stir in 1/4 teaspoon of cumin and a pinch of salt. Once hot, reduce heat to low to keep warm.

  • 5

    In a medium bowl, whisk together 8 eggs, 2 tablespoons of milk, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.

  • 6

    Heat the remaining 1 tablespoon of oil in a large non-stick skillet over medium heat. Pour in the egg mixture and cook, stirring gently, for about 3-4 minutes until soft scrambled but not dry.

  • 7

    To assemble tostadas, spread about 2-3 tablespoons of warm refried beans on each crispy tortilla.

  • 8

    Top each with a portion of scrambled eggs and sprinkle with shredded cheddar cheese.

  • 9

    Arrange the tostadas on a baking sheet and place under the broiler for 1-2 minutes until the cheese melts. Watch carefully to prevent burning.

  • 10

    Remove from oven and top each tostada with diced avocado, tomato, red onion, and jalapeño.

  • 11

    Sprinkle with chopped cilantro and a squeeze of lime juice from the lime.

  • 12

    Serve with a dollop of sour cream and hot sauce on the side.

Nutrition Information (per serving)
520
Calories
22g
Protein
40g
Carbs
32g
Fat
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