Refried Bean Tostadas with Fried Eggs

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Servings: 4 Prep: 20 min Dairy Free Gluten Free Homestyle Kids Oven Vegetarian Added 5 months ago Updated 5 months ago

Missing nutrition data for: Parchment Paper, Corn Tortillas, Red Onion, Cilantro, Refried Beans, Guacamole, Shredded Romaine

Ingredients

parchment paper ⚠

8 corn tortillas ⚠

½ small red onion, optional ⚠

¼ bunch cilantro, optional ⚠

1 ½ cups refried beans ⚠

2 tablespoons avocado oil

8 eggs

½ cup guacamole, optional ⚠

½ cup salsa, optional

3 cups shredded romaine, optional ⚠

4 tablespoons pickled jalapeños, optional

Instructions

1. Preheat oven to 400F. Line two baking sheets with parchment paper.

2. Place tortillas on baking sheets and pop in oven for 5-8 minutes, or until crispy.

3. In the meantime, peel and finely dice onion. Finely mince cilantro. Set aside.

4. Remove tortillas from oven and spread 3 tablespoons of refried beans on each tortilla. Place back in oven for another 5 minutes.

5. Meanwhile, melt avocado oil over medium-high heat in a large skillet.

6. Once oil is hot, reduce heat to medium-low and crack eggs into skillet. Do not overcrowd; this may need to be done in batches.

7. Cook eggs slowly until the tops of the whites are set and the yolk is still runny, about 3 minutes, longer if you prefer your egg yolks firmer.

8. Set eggs aside and keep warm until ready to serve.

9. Set out lettuce, onion, cilantro, and other toppings. Serve 2 tostadas per person, allowing each guest to choose their toppings. Place eggs on top and enjoy!