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Breakfast Tostada
SERVES 2-4 | FINISH IN 30 minutes


Fried egg and creamy refried beans on corn tortilla topped with pico de gallo, cilantro, cotija cheese, green onions, and Sky Valley Green Enchilada Sauce.

Ingredients
  • 1 lb. refried beans
  • 2 c. small diced tomato
  • 6 oz. red onion
  • 2 oz. jalapeno pepper, seeded and small diced
  • 2 tbsp. finely chopped cilantro
  • ¼ c. freshly squeezed lime juice
  • 1 oz. minced garlic
  • 8 6-inch tortillas (baked or fried)
  • 6 oz. cotija cheese
  • ¾ cup Sky Valley® Enchilada Sauce
  • 8 eggs
  • 2 oz. sliced green onions
  • Salt and pepper to taste
Directions
  1. Heat flat top grill or small sauté pan to medium heat add oil and fry eggs sunny side up
  2. To prepare pico de gallo combine tomatoes, red onion, jalapeno, cilantro, lime juice, garlic, salt and pepper in a small bowl and set aside
  3. Heat refried beans in small saucepan and season to taste with salt and pepper.
  4. Heat corn tortillas in oven until crispy and golden brown. Transfer to plate.
  5. For service place hot refried beans and egg onto warm tortilla shells. Garnish with pico de gallo, freshly sliced green onion, cilantro and cotija cheese
  6. Drizzle with sky valley green enchilada sauce and serve.

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