Name: Red Chile Tostadas with Eggs
Cook time: 20 min
Total time: 20 min
Yield: 6
Ingredients: Tostadas:; 6 corn tortillas; 1/4 to 1/2 cup avocado oil or vegetable oil for frying; one 14-ounce can refried beans; 1 cup red enchilada sauce (I’ve been loving this Siete Foods Red Enchilada Sauce lately!); 1/2 cup shredded cheddar cheese; 6 eggs; Other Optional Extras:; 2 tablespoons cilantro; 1 avocado; Pickled red onions

*If you want to keep the pickled onions in the fridge for longer than 1-3 days, just boil your water first! I always make them in a scramble so I never do any boiling, which is why they shouldn’t be kept as long for food safety reasons. But we go through them quickly, so it works perfectly for us!

The tortillas need to fry quickly in order to get crispy, so make sure your oil is nice and hot when you put them in the pan! It shouldn’t take more than 3-4 minutes to fry them. I’ve also found that using corn tortillas out of the refrigerator makes them chewy instead of crispy, so I’d recommend using room temperature tortillas.

I never heat up my refried black beans because the other elements are warm and it all just works for me as-is! But if you want, you can microwave your beans or heat them on the stove.

Red Chile Tostadas with Eggs

Ingredients

Tostadas

Other Optional Extras

Steps

Notes

Nutrition Facts