Red Chile Tostadas with Eggs
Cook
20m
Total
20m
This flavorful and satisfying recipe for red chile tostadas with eggs features crispy corn tortillas topped with refried beans, red enchilada sauce, melted cheddar cheese, and fried eggs. Optional extras like cilantro, avocado, and pickled red onions add extra flavor and texture to this delicious dish.
Steps
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Nutrition Facts
Per serving708 calories
Calories from
- Protein 18%
- Carbs 28%
- Fat 54%
-
Fat High 41 g 63%
-
Saturated Fat High 11 g 55%
-
Carbohydrates 47 g 15%
-
Fiber High 9 g 36%
-
Sugar 7 g 14%
-
Protein High 30 g 60%
-
Cholesterol High 243 mg 81%
-
Sodium High 743 mg 30%
% Daily Value is based on a 2,000 calorie diet.
Notes
*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.
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.
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