Ingredients
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2 tbsp olive oil, divided
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1 cup red enchilada sauce, divided
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8 large eggs, divided
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1 cup shredded Mexican-style 4 cheese blend, divided
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1 (16 oz) can vegetarian refried beans
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8 corn tostadas
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1 avocado, peeled, pitted, and cubed
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1/4 cup chopped fresh cilantro
Steps
1
Heat a 12-inch nonstick skillet on medium. Coat skillet with 1 tbsp oil. With ½ cup enchilada sauce, make four equal pools of sauce in skillet. Add 1 egg directly in the center of each pool of sauce. Season with salt and pepper. Cook 3–4 min., until whites are set. Using ½ cup cheese, sprinkle edges of each egg with the cheese and cook until crisped. Transfer eggs to a plate. Repeat with remaining oil, enchilada sauce, eggs, and cheese to make 4 more eggs.
2
Meanwhile, transfer the refried beans to a microwave-safe container and heat in microwave until warm, about 2 min. Assemble the tostadas by layering each tostada with beans, eggs, avocado, and cilantro.
