This taco Tuesday we are switching things up and making it tostada Tuesday!
Tacos and breakfast foods are two of my favorite things, so I figured I would put them together and make a breakfast tostada. The fried egg on top is the perfect addition to these tostadas and the most satisfying part is when you cut into the yolk and it runs all over crunch tortilla and mixes in with the refried beans. It's super important that you use corn tortillas because they will crisp up much better than a flour tortilla would.
I hope you enjoy this recipe as much as we do! It's super easy to throw together and relatively inexpensive. Plus, whatever pico or beans you have leftover, just eat with chips the next day; I'd say thats a win-win.
Breakfast Tostada
Yield: 4 servings
Ingredients
Pico de Gallo:
3 roma tomatoes, cores removed and diced
½ yellow onion, diced
¼ cup cilantro, chopped
1 clove of garlic, minced
Juice of 1 lime
Salt and pepper to taste
Refried beans:
1 can of vegetarian refried beans
½ c. vegetable broth + more if needed
1 tsp. ground cumin
1 tsp. ground paprika
½ tsp. ground chili powder
1-2 tsp. kosher salt
8 corn tortillas (they must be 100% corn, or they won’t crisp up as well)
3 tbsp. olive oil
8 eggs
¾ cup sharp white cheddar, shredded
Instructions
1. Preheat your oven to 450 F degrees.
2. To make the Pico de Gallo, you will simply combine the diced tomato, diced onion, chopped cilantro, minced garlic, lime juice, salt and pepper into a bowl and stir to combine. Then set it aside to allow the flavors to mix together and develop.
3. Next take the refried beans and put them in a small saucepan with the vegetable broth, spice and salt. Mix to combine and cook over medium heat until heated through and slightly bubbling then turn down to low. If the beans are too thick or dry out, add a little bit more vegetable broth.
4. For the tortilla, take a brush and brush both sides with olive oil an place on a parchment lined baking sheet. Put in the oven and bake for about 10 minutes or until golden brown. Then remove from oven and allow to slightly cool.
5. To assemble, spread some of the refried beans onto the crispy tortilla, top with cheddar cheese, a fried egg and Pico de Gallo.
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