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
- Fresh Cilantro
- Fat Free Refried Beans
- Ortega Green Taco Sauce
- 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.
- Clean pan to cook eggs ( I made over easy eggs)
- Spoon 1 tbsp of refried beans on each tortilla, top with eggs, diced avocado, fresh cilantro, and green taco sauce.