Easy Breakfast Tostadas

• Vegetarian
• Gluten free

• Produce

  • 1 Avocado
  • 1 Cilantro

• Refrigerated

  • 6 Eggs

• Canned Goods

  • 1 can Old El Paso™ traditional refried beans

• Condiments

  • 1 Hot sauce

• Bread & Baked Goods

  • 6 Old El Paso™ tostada shells

• Dairy

  • 1/4 cup Queso fresco

Found on tasteandtellblog.com

Description

Ingredients

• 1 can (16-oz) Old El Paso™ Traditional Refried Beans
• 6 Old El Paso™ tostada shells
• 6 eggs
• ¼ cup crumbled queso fresco
• 1 avocado, sliced
• cilantro
• hot sauce

Directions

• Preheat the oven to 325ºF. Place the tostada shells in a single layer on a baking sheet. Bake for 6 to 7 minutes or until crisp.
• Meanwhile, place the refried beans in a 1-quart saucepan. Heat over medium heat until warmed through.
• Cook the eggs according to your preference.
• To assemble the tostadas, divide the refried beans between the 6 tostada shells and spread evenly. Top each with some queso fresco, followed by a few slices of avocado. Layer an egg on each tostada and season with salt and pepper. Top with cilantro and a few dashes of hot sauce, if desired. Serve warm.