WebSoften corn tortillas on a skillet on medium-high heat. Warm for 15-20 seconds on each side of the tortilla or lightly fry in oil to soften or to crisp up. Drain on …
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WebLay each tortilla on a cookie sheet, and brush each side lightly with olive oil. On each tortilla place 1/3 cup pinto beans, 3 tbsp. salsa verde and ¼ cup cheddar cheese. Place into …
WebSpread the tortillas with Refried Pinto Beans, followed by the Tomatillo-Avocado Salsa and roasted mini-peppers. Fry the eggs in a little butter and place on top …
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WebSprinkle each egg with 1/8 teaspoon kosher salt and a pinch of pepper. Sprinkle cheese around the edges of each egg. Let cook until the cheese is crispy and …
WebPreheat an oven to 500 degrees F (260 degrees C). Arrange tostada shells on a baking sheet. Spread a layer of refried beans onto each shell; sprinkle each shell …