Description
These Red Chile Tostadas with Eggs are a crispy, spicy, and protein-packed meal, featuring fried corn tortillas, refried black beans, and eggs cooked in rich red enchilada sauce. They’re easy to make and perfect for breakfast, brunch, or a quick dinner.
Ingredients
Scale
- 6 corn tortillas
- ¼ to ½ cup avocado or vegetable oil (for frying)
- 1 (14-ounce) can refried black beans
- 1 cup red enchilada sauce
- ½ cup shredded cheddar cheese
- 6 eggs
- Optional toppings: cilantro, avocado, pickled onions
Instructions
- Thinly slice red onions, soak in vinegar with salt and sugar, and refrigerate for 30 minutes (optional).
- Heat oil in a pan, fry tortillas for 1-2 minutes per side until crispy, then drain on paper towels.
- In a clean pan, heat enchilada sauce and crack eggs directly into it. Cook for 4-5 minutes until whites are set. Add cheese around the edges for a crispy texture.
- Spread refried black beans onto tostadas, place an egg on top, and garnish with avocado, cilantro, and pickled onions. Serve immediately.
Notes
- Store-bought tostadas can be used for convenience.
- Adjust spice levels by choosing mild or spicy enchilada sauce.
- Fry tortillas fresh for the best texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch, Dinner
- Method: Pan-fried
- Cuisine: Mexican-inspired