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.
Toasted Corn Tortillas
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.
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.