I have a love of all tostadas for their crunchiness and versatility. The Mexican Sunshine Tostada is a fantastic combination of protein and fat and packs a powerful flavor punch! Your whole family will love these! So, let’s make them now!
Ingredients
- 6 ” flour or corn tortillas (I prefer flour’s flavor but you do you)
- eggs (one egg per tostada)
- avocado (1/2 per tostada)
- can of refried beans (I prefer the spicy ones)
- chopped fresh cilantro (1 teaspoon per tostada)
- hot sauce (I love the Yellowbird brand)
- salt and pepper
Preheat oven to 350 degrees. With cooking spray, lightly spray the tortillas on both sides. Place the sprayed tortillas on a cookie sheet and then put another cookie sheet on top. Cook them between the cookie sheets for 6 minutes, then flip them and cook another 6 minutes (you want them crispy and NOT bendy). Cool enough that you can handle them.
While the tortillas crisp up, heat up the refried beans in the microwave. And then fry the eggs in a skillet over medium heat. Do not flip them. Cook until eggs are settled but have a warm yolk center. Remove eggs from heat while you assemble tostadas.
Spread a generous spoonful of refried beans onto the tostada. Top with one egg. Salt and pepper. Top with 1/2 of an avocado, sliced and chopped fresh cilantro. Drizzle with hot sauce if you like it. Serve immediately! And if you enjoy it, let me know!