Egg and Bean Breakfast Tostadas
Course: BreakfastCuisine: MexicanDifficulty: Easy
Servings
1
servingsPrep time
5
minutesCooking time
10
minutesCalories
460
kcalTotal time
15
minutesMy New Favourite Breakfast!
Cook Mode
Keep the screen of your device on
Ingredients
2 small 2 corn tortillas
Olive oil spray
Kosher Salt
1/2 cup 1/2 refried beans, I used old el paso
1/4 cup 1/4 Monterey jack cheese, shredded
2 large 2 eggs
1 tsp 1 olive oil
Pickled jalapeño and salsa for serving
Steps
- Preheat air fryer to 375°F. Spritz corn tortillas with olive oil spray on both sides and place in air fryer. Cook for 3-4 minutes until golden and crispy.
- Divide refried beans onto both tortillas and top with even amount of cheese on both. Cook for another 2-3 minutes until the cheese is melted.
- Heat a non stick pan over medium heat and add in 1 tsp olive oil. Crack eggs into pan, season with salt and pepper and cook until whites are set 3 minutes or so.
- Place 1 cooked egg onto each tortilla and top with a dab of salsa and 1 pickled jalapeño.
- Enjoy this one!
Nutrition Facts
- Serving Size: 2g
- Total number of serves: 1
- Calories: 460kcal
- Fat: 22g
- Carbohydrates: 42g
- Protein: 27g
Did you make this recipe?
Tag @nickpolegato on Instagram and hashtag it with