This recipe is featured in our Weekly Meal Planner here!
- 6 corn tortillas
- olive oil
- sea salt
- 6 eggs
- 1 can pinto beans, drained and rinsed
- 1/ 2 onion, chopped
- 1 garlic clove, minced
- 1/ 2 cup chicken stock
- homemade salsa (about 1 cup)
- 1/ 2 cup feta cheese
- cilantro, for garnish
Preheat oven to 400˚F and line a baking sheet with foil. Brush each side of the tortillas with oilve oil and season with salt. Bake for about 8 minutes, 4 minutes on each side, until cispy.
Meanwhile, heat a medium skillet over medium heat and add about 1 tbsp olive oil. Add onion and cook for about 5 minutes. Add garlic and cook for 30 seconds. Add beans and stock and cook for about 5-7 minutes.
Remove beans from heat and mash beans with the back of a fork.
Fry eggs to your liking, then top each tostada with some beans, a fried egg, 2 tbsp salsa, a sprinkle of feta and cilantro.