Description
These Red Chile Tostadas with Eggs are crispy, spicy, and loaded with bold flavors! Crunchy tortillas are topped with refried black beans, a fried egg cooked in enchilada sauce, and crispy cheddar cheese. Garnish with pickled red onions, fresh cilantro, and avocado for a perfect breakfast, lunch, or dinner.
Ingredients
Scale
- 6 corn tortillas
- ¼ to ½ cup avocado or vegetable oil (for frying)
- 1 (14 oz) can refried black beans
- 1 cup red enchilada sauce
- ½ cup shredded cheddar cheese
- 6 eggs
- 2 tbsp fresh cilantro, chopped (optional)
- 1 avocado, sliced (optional)
- Pickled red onions (optional)
Instructions
- Make Pickled Onions: Thinly slice red onion and soak in vinegar, water, salt, and sugar. Let sit for at least 30 minutes.
- Fry Tortillas: Heat oil and fry tortillas until crispy. Drain on paper towels and sprinkle with salt.
- Cook Eggs in Enchilada Sauce: Heat enchilada sauce in a skillet, crack eggs into it, and cook until the whites are set.
- Assemble: Spread refried black beans on each tostada, top with a fried egg, and garnish with cheese, pickled onions, cilantro, and avocado.
- Serve immediately and enjoy!
Notes
- Adjust spice level by choosing a mild or spicy enchilada sauce.
- For a healthier version, bake tortillas instead of frying.
- Can substitute refried black beans with mashed pinto beans.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch, Dinner
- Method: Stovetop, Frying
- Cuisine: Mexican-Inspired