This Breakfast Tostada post is sponsored by Old El Paso. I was compensated for my time. Opinions are my own.
I don’t know why I have been hesitant to embrace the flavor combination of beans and eggs before. Before now I should say. Honestly, I don’t know why this flavor combination works, all I know is that it does. I think it falls under the crazy but true tab.
I’m going to be making up for all the time I passed on this amazing dish. Silly girl. It’s going to breakfast and brinner (breakfast for dinner) for a while now. I hope my family likes it as much as I do.
I’m pretty sure a runny fried egg on top of anything would make it better. It’s like bacon, don’t think about it, just do it. That’s my motto. When Old El Paso asked me to come up with a recipe I knew I would have to give this one a go. Crunchy corn tortillas topped with creamy re-fried beans, a perfectly runny fried egg and then avocado and a smidge of cheese.
I’m thinking a dash of hot sauce would even be acceptable. Next time, which in my estimation will probably be in 5 minutes. Which honestly is about all the time you’ll need to whip this up.
I am a huge fan of cilantro, so I’m always a little heavy handed. Don’t like it (I just exhaled typing that) leave it off. Green onions would be a nice substitution. We’re all about the options and the egg!
- 4 corn tortillas
- 15.5 ounces Old El Paso re-fried beans
- 4 eggs
- 1 avocado - pit removed, sliced
- 1/4 cup shredded Mexican cheese - divided
- roughly chopped fresh cilantro to garnish
- Preheat oven to 350 degrees. Place tortillas onto a baking sheet and into oven until warm.
- Place beans into a sauce pan and heat over medium-low heat until warmed through.
- Fry eggs in a non-stick saute pan until whites are set and middle is slightly runny. Season lightly with salt.
- To assemble: Divide beans equally among the tortillas. Spread evenly. Top with a fried egg, 2-3 slices of avocado, cheese and cilantro.