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.

Nutritional Information:
(186 g): 310 calories, 17 g protein, 19 g total fat (9 g sat., 1.5 g trans), 20 g carbohydrate, 4 g fiber, 3 g sugar, 260 mg cholesterol, 770 mg sodium, 7 points


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Why do you show serving size in grams? Other than the scientists among us, who uses that measurement in the U.S? Is it a half cup - 3/4 cup -1 cup size?

Comment Number: 4647


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