Breakfast Tostadas

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Breakfast Tostadas
Breakfast Tostadas
6 tostada shells
1 (15- oz.) can Rosarita Refried Beans with Green Chiles and Lime
6 eggs
3/4 cup salsa
1½ cups Raley's Shredded Mexican Blend Cheese
Avocado slices
Snipped green onion tops
Cilantro leaves

Prep: 15 minutes, Cook: 15 minutes, Serves: 6

1. Preheat oven to 400°F and place tostada shells on a large baking sheet; cook for 5 minutes to crisp.

2. Heat beans in the microwave or in a small saucepan until hot and fry eggs according to individual taste in a nonstick skillet.

3. Spread equal amounts of beans on tostada shells and top each with a tablespoon of salsa, a fried egg, 1/4 cup cheese and another tablespoon of salsa. Broil for a minute or two to melt cheese and serve immediately with avocado slices, cilantro leaves and additional salsa, if you like.

Serves: 6  

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this is the way our nutritional software calculates serving sizes. 186 g = 6.5 oz. = .81 cups (more than 3/4 cup, but less than 1 cup) Sorry!

  Comment Number: 4771
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