Ingredients for Mexican Breakfast Tostadas With Avocado Pico De Gallo
- Corn Tortillas
- Olive Oil
- Simply Potatoes Diced Potatoes With Onion
- Cumin
- Salt
- Red Pepper
- Black Beans
- 4 large eggs
- 2 tablespoons milk
- 1 tablespoon butter
- 6 tablespoons goat cheese, crumbled
- 1 ripe avocado, diced
- White Onion
- Roma Tomatoes
- 1 jalapeño pepper, seeded and minced (optional)
- Fresh Lime Juice
- Fresh Cilantro
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How to Make Mexican Breakfast Tostadas With Avocado Pico De Gallo
- Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat.
- Fry tortillas one at a time until golden brown and crispy (about 1 minute per side).
- Transfer to a paper towel-lined plate to drain excess oil.
- Set aside.
- In the same skillet, heat the remaining 2 tablespoons of vegetable oil over medium-high heat.
- Add the Simply Potatoes, black beans, cumin, and salt. Stir to coat evenly.
- Cover and cook for 10 minutes, stirring every 2-3 minutes.
- While potatoes cook, prepare the avocado pico: Combine diced avocado, red onion, tomatoes, jalapeño (if using), and lime juice in a medium bowl. Cover and refrigerate until ready to serve.
- In a separate large non-stick skillet, heat butter over medium heat.
- In a bowl, whisk together eggs and milk for about 2 minutes.
- Pour egg mixture into the skillet.
- Once eggs begin to set, gently stir and fold until no visible liquid remains.
- Remove from heat.
- To assemble each tostada, layer the potato and black bean mixture, scrambled eggs, and avocado pico. Top with 1 tablespoon of crumbled goat cheese.
- Serve immediately with extra potato and black bean mixture on the side. Add sour cream if desired.
- Enjoy!
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
17g
Fat
34g
Carbs
17g
