A delightful twist on the classic Mexican breakfast tostadas, featuring crispy tortillas, spiced black beans, creamy scrambled eggs, and a zesty avocado salsa.
Heat the vegetable oil in a frying pan over medium-high heat.
Ensure the oil is hot enough by testing with a small piece of tortilla.
Fry each tortilla until golden and crispy, about 1 minute per side. Drain on paper towels.
Use tongs to handle the tortillas safely.
Heat the black beans with cumin and salt in a small saucepan until warmed through.
Mash the beans slightly for a creamier texture.
Whisk the eggs with milk in a bowl until combined.
Whisking adds air to the eggs, making them fluffier.
Cook the eggs in melted butter over medium heat, stirring gently, until set.
Remove the eggs from heat slightly before fully cooked to avoid overcooking.
Combine diced avocado, tomatoes, lime juice, and cilantro in a bowl.
Add a pinch of salt to enhance the flavors.
Assemble the tostadas by layering beans, eggs, and salsa on each tortilla.
Serve immediately to enjoy the crispiness of the tortillas.
Continua nella nostra app per un'esperienza migliore
