Breakfast Tostadas

Makes 6 servings

Breakfast should be simple to make and slow to savor, which is why these breakfast tostadas are a perfect option. Refried beans with onion, garlic and lime sit on a toasted tortilla, while the spicy pico de gallo cuts in for citrusy freshness. Add a creamy fried egg on top and garnish with a dash of cojita cheese, and you’ve got yourself a fantastic start to your day.

CONTAINS:

eggs

dairy

Ingredients

Tostada

Corn Tortillas, 5 in. 6 ct.

Wesson Corn Oil 2 tbsp.

Garlic Powder 1/2 tsp.

Smoked Paprika 1/2 tsp.

Pico De Gallo

Roma Tomatoes, diced into small cubes, seeds and pulp discarded 1 cup.

Red Onion, diced into small cubes 1/2 cup.

Jalapeno, minced 1 33/100 tbsp.

Cilantro 1 tbsp.

Lime Juice 1 tbsp.

Kosher Salt 1/2 tsp.

Black Pepper, ground 1/2 tsp.

Refried Beans

Wesson Corn Oil 1/4 cup.

Yellow Onion, diced into small cubes 1/2 cup.

Garlic, minced 1 33/100 tbsp.

Pinto Beans, canned, drained 1 1/2 cup.

Cumin 2 tsp.

Lime Juice 1/4 cup.

Cilantro 2 tbsp.

Kosher Salt 1/2 tsp.

Black Pepper, ground 1/2 tsp.

Method

Tostada

Pre-heat oven to 400F (200C).

In a small bowl, whisk together Wesson Corn Oil, garlic powder, and smoked paprika.

On a baking sheet lined with parchment, lay corn tortillas. Use a pastry brush to coat both sides.

Cook for 8 minutes, flip every 4 minutes. Set aside and let cool.

Pico De Gallo

In a large bowl, combine tomatoes, red onion, jalapeno, and cilantro. Toss to combine.

Add lime juice. Season with salt and pepper. Cover and set aside.

Refried Beans

Heat oil in a medium-sized pot on medium-high heat for 1 minute.

Sauté yellow onion, garlic, and cumin, until onions turn transparent. Add pinto beans and lime juice. Let simmer for 2 minutes.

After simmering, turn heat to low and use a fork to mash beans, leaving it with a chunky consistency. Add cilantro and mix until incorporated. Season with salt and pepper.

Assembly Method

For one serving, place one tostada on a plate and spread ¼ cup of refried beans. Top with ¼ cup of pico de gallo. Garnish with 1 tbsp cotija cheese and one egg done to your likeness. We suggest sunny side up!