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6 Tostada Shells
1 (15 oz) can refried beans with green chiles & lime
¾ C CSD Tomato Salsa
1 ½ C shredded Mexican blend cheese
½ C chopped green onion
1 avocado, peeled & sliced
½ C chopped cilantro leaves
Preheat oven to 400° & place tostada shells on a large baking sheet. Cook for 5 minutes to crisp & remove from oven. Heat beans in a saucepan or microwave until hot. Spread equal amount of beans on tostada shells. Top each with 1 T CSD Salsa.
Fry or poach eggs in a non-stick skillet & place each one on top of beans & salsa. Top with ¼ cup of cheese & 1 more T of CSD Salsa. Broil for 1 to 2 minutes & serve with onion, avocado slices & chopped cilantro leaves.
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