In this recipe, crispy tostada shells are topped with refried beans and fluffy scrambled eggs that are loaded with jalapeño, onion, and tomato. It’s all topped with a handful of pepper Jack cheese, then broiled for a melty, bubbly finish. Garnish with fresh cilantro and serve with sour cream and guacamole!
Quick Info
⏱️ 27 min • 🍽️ 8 servings • ⭐ 95%
Nutrition
292 cal • 14g protein • 19g carbs • 18g fat
Tags
[Gluten-Free] • [Healthy] • [Vegetarian] • [Easy] • [Under 30 Minutes] • [Breakfast] • [Brunch] • [Dinner]
Ingredients
- ¼ cup vegetable oil
- 2 plum tomatoes, cored, seeded, and finely chopped
- 2 jalapeños, finely chopped
- 1 white onion, finely chopped
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 12 large eggs, lightly beaten
- ¼ cup finely chopped fresh cilantro leaves, plus more for serving
- 8 tostadas
- 1½ cups canned refried black or pinto beans
- ½ cup shredded pepper Jack cheese (2 ounces)
- Sour cream, for serving
- Guacamole, for serving
Instructions Preview
- Preheat the broiler. Line a baking sheet w…
- In a large nonstick skillet, heat the vege…
- Add the eggs, reduce the heat to medium, a…
…and 4 more steps
Recipe by: Tikeyah Whittle, Tasty Test Kitchen • From: Tasty
