Breakfast Tostadas

4 from 1 vote

These breakfast tostadas are addictively good. Great for brunch and a better option than the greasy deep fried version and equally delicious. Ready in 20 minutes

Prep Time5

Cook Time15

Course: Breakfast

Cuisine: American

Servings:

Author: Bailey Rhatigan

Ingredients

4 large eggs
4 small tortillas
1 cup cooked pinto beans drained (one can)
1 tbsp olive oil
½ tsp garlic powder
½ tsp onion powder
1 tsp oregano
1 tsp paprika
1 tsp chili powder
½ tsp salt
½ tsp cumin
¼ cup sliced red onion
2 tbsp cilantro
1 avocado sliced

Instructions

Whisk eggs in a bowl and heat up two separate pans on medium high heat. Add 1/2 oil to each pan. Add pinto beans and add seasonings to one pan. Let the beans cook for a few minutes all the way through, tossing often to be sure they are cooked evenly. About 5 - 8 mi
Scramble your eggs in the other heated pan. As soon as you place scramble in the pan, turn heat to medium/low. This should take about 5 minutes at the most.
Place the beans in a bowl to the side. in the same pan as the beans were cooked in, add a tiny bit of oil if needed and place tortillas in one at a time. Keep heat on medium to high heat. Cook each side for about 3 minutes until lightly browned.
Layer all the toppings on to the tostada, use tomatoes, avocado, cilantro and other items for garnish serve and enjoy.

Nutrition