Huevos rancheros tostadas✨ ▪️4 Corn Tortillas ▪️3 Tbsp Avocado Oil, divided▪️Kosher Salt▪️3/4 Cup Refried Black Beans▪️1/4 Cup Shredded Mexican Blend Cheese▪️4 Eggs▪️Fresh Cilantro, minced▪️Salsa▪️Lime Wedges, for serving (optional)▪️ 🌱Vegan Modification: Sub in plant based cheese for cheese, and sliced avocado for eggs. 1️⃣ Preheat the oven to 400F convection (or 425F regular bake). 2️⃣ Coat a baking sheet with 2 Tbsp avocado oil. Place the tortillas on the baking sheet and rub both sides in the oil. Sprinkle with salt and bake for 5 minutes on the first side, flip and bake for 3-5 more minutes on the second side until golden brown and crispy. 3️⃣ Microwave the refried beans until warm (or heat on the stove), then spread them onto the tostada shells. Sprinkle 1 Tbsp shredded Mexican blend cheese on each and broil for 2-3 minutes until the cheese is melted. (Watch carefully while you broil because things can burn easily.) 4️⃣ In a large pan preheated over medium heat, add 1 Tbsp avocado oil and fry eggs sunny side up until the whites are set but the yolks are still runny. (You can tilt the pan, scoop up hot oil with a spoon, and pour it on the whites to encourage them to cook through.) 5️⃣ Using a spatula, transfer the eggs onto the tostadas and top with salsa and cilantro. Serve with lime wedges if you like a little acid pop and enjoy! ⏲20 minute total prep + cook time Recipe serves 2 people (makes 4 tostadas)
