Rating: 4.5 stars 4.6
33 Ratings
  • 5 star values: 20
  • 4 star values: 13
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Being Canadian, the only time we were able to enjoy this dish was when we traveled to Cali. When searching for a recipe (including this site) I unfortunately could not find the perfect solution. There were so many different variations with either too many ingredients or missing things we love most. I'm a busy Mom and want EASY so I decided to wing it and came up with my own version. Top with sour cream if desired.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 500 degrees F (260 degrees C).

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  • Arrange tostada shells on a baking sheet. Spread a layer of refried beans onto each shell; sprinkle each shell with about 1 tablespoon Cheddar cheese.

  • Combine chipotle peppers in adobo sauce, salsa, and 1 cup cilantro in a saucepan over medium heat; cook and stir until warm, about 5 minutes.

  • Put black beans in a microwave-safe bowl; heat in microwave until warm, about 1 minute.

  • Heat butter in a skillet over medium heat; cook each egg in the melted butter until white is firm and yolk is still together, 2 to 3 minutes. Carefully place each cooked egg atop a tostada shell; sprinkle with remaining Cheddar cheese.

  • Bake tostadas in the preheated oven until cheese is melted, about 10 minutes.

  • Place each tostada on a plate; top with salsa mixture and cilantro. Spoon black beans on the side.

Nutrition Facts

735 calories; protein 41.5g; carbohydrates 55.6g; fat 38.9g; cholesterol 447.9mg; sodium 1744.1mg. Full Nutrition
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