These vegetarian Breakfast Tostadas are your next easy brunch dish! The real star of this dish is the pinto beans which are packed full of flavor thanks to Olivelle's Cumin & Garlic Taco Seasoning Rub. Paired with crunchy tostadas, runny eggs, and plenty of fresh toppings!
Servings: 6
Prep Time: 15 mins
Cook Time: 15 mins
Ingredients:
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1 can Pinto Beans, drained and rinsed
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1 Lime, juiced
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6 Small Corn Tortillas
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6 Eggs
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⅓ cup Cotija Cheese, crumbled
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2 Roma Tomatoes, diced
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1 Jalapeño, diced
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¼ cup Cilantro, chopped
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1 Avocado, sliced
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Jalapeño Lime Balsamic Vinegar, to finish
Directions:
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Preheat the oven to 350F.
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In a food processor blend pinto beans with ¼ cup water, 2 Tbsp olive oil, rub, lime juice, and salt. Add to an oven-safe dish and bake for 8-10 minutes, or until the beans are warm.
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Meanwhile, in a large nonstick skillet over medium heat add 2 Tbsp olive oil, and fry tortillas for 2-3 minutes per side or until golden. Set aside.
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Add the remaining 2 Tbsp olive oil and crack eggs into the skillet. Once the outer whites begin to set add 1 Tbsp of water to the pan and cover. Let eggs cook until whites are set about 2 minutes.
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To assemble the tostada, spread a heaping spoonful of beans over tostada, and top with an egg, cotija, tomatoes, jalapeño, cilantro, and avocado slices. Finish with a drizzle of Jalapeño Lime Balsamic Vinegar. Enjoy!
