Breakfast Tostadas

Breakfasts on the weekends are the best! I finally had time to make this Breakfast Tostada that I’ve been dreaming about.  I bought mini corn tortillas at the grocery store for a crispy gluten free crunch. I grabbed a few other simple ingredients and threw this together in only a few minutes!

See full recipe below:




  • Mini Corn Tortillas
  • Eggs
  • Fresh Cilantro
  • Avocado
  • Fat Free Refried Beans
  • Ortega Green Taco Sauce


  1. Lightly coat a pan on medium-high heat with olive oil.  Once oil is hot, place corn tortillas, one at a time to lightly fry. Remove when tortillas are golden brown, or have puffed up a little.  Place tortillas on paper towel lined plate to soak up the residual oil.
  2. Clean pan to cook eggs ( I made over easy eggs)
  3. Spoon 1 tbsp of refried beans on each tortilla, top with eggs, diced avocado, fresh cilantro, and green taco sauce.



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