These breakfast tostadas are perfect for weekend brunch or weekday dinners! They’re fresh and filling, but won’t weigh you down. Vegetarian and gluten free. Recipe yields 8 breakfast tostadas, enough for 4 hearty servings.
Ingredient:
8 corn tortillas (make sure they’re 100% corn or they won’t get crispy)
1 tablespoon extra-virgin olive oil
2 cups refried beans, warmed
½ cup grated sharp cheddar cheese
8 eggs, fried or scrambled (your preference)
2 cups pico de gallo
Optional garnishes, for serving: your favorite hot sauce or salsa, avocado, and/or crumbled Cotijah or feta cheese
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