Breakfast Tostadas

November 12, 2021

The real star of this dish is the pinto beans which are packed full of flavor thanks to the Cumin & Garlic Taco Seasoning Rub. Paired with a crunchy tostadas, runny egg, and plenty of fresh toppings!

Prep Time: 15 mins
Cook Time: 15 mins
Serving size: 6



  • Preheat the oven to 350F.
  • In a food processor blend pinto beans with ¼ cup water, 2 Tbsp olive oil, rub, lime juice, and salt. Add to an oven safe dish and bake for 8-10 minutes, or until the beans are warm.
  • Meanwhile in a large nonstick skillet over medium heat add 2 Tbsp olive oil, fry tortillas 2-3 minutes per side or until golden. Set aside.
  • Add remaining 2 Tbsp olive oil and crack eggs into the skillet. Once the outer whites begin to set add 1 Tbsp of water to the pan and cover. Let eggs cook until whites are set about 2 minutes.
  • To assemble tostada, spread a heaping spoonful of beans over tostada, top with an egg, cotija, tomatoes, jalapeño, cilantro, and avocado slices. Finish with a drizzle of Jalapeño Lime Balsamic Vinegar. Enjoy!