Description
Crunchy tostadas topped with spiced refried beans, scrambled eggs, avocado, and salsa – perfect for a quick breakfast or brunch.
Ingredients
- 4 (6-inch) corn tortillas
- 2 large eggs
- Salt and pepper, to taste
- 1 cup fat-free refried beans
- 1/8 teaspoon chili powder
- 1/8 teaspoon garlic powder
- 1/8 teaspoon cumin
- 2 oz peeled and sliced avocado
- 4–6 cherry tomatoes, sliced or chopped
- 4 tablespoons salsa
- 4 lime wedges
- 2 teaspoons chopped cilantro
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Arrange the tortillas in a single layer on the sheet and lightly mist both sides with cooking spray or brush with oil.
- Bake the tortillas for 5 minutes while you prepare toppings.
- Flip the tortillas and bake for another 5 minutes until firm and crispy.
- Whisk eggs with a splash of water, salt, and pepper in a bowl.
- Heat a skillet over medium, add cooking spray or butter, and pour the eggs in.
- Stir until eggs are softly set, about 1–2 minutes, then remove from heat.
- Microwave refried beans in a bowl for 1 minute, then stir in seasonings.
- Spread warm refried beans over each crispy tortilla.
- Top with scrambled eggs, sliced avocado, tomatoes, salsa, and lime juice.
- Serve warm, garnished with cilantro.
Notes
For softer base, use flour tortillas. Store toppings separately to maintain crispness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican