Makes 12 tostadas

Ingredients

12 mini or street taco corn tortillas

3 tbsp olive oil, divided use

6 eggs

4 tsp milk

2 tsp salt

1 tsp ground black pepper

2 cups refried beans, warmed

Pico de Gallo or salsa

Instructions

  1. Preheat oven to 350°F. Place tortillas on a baking sheet and lightly brush tortillas with 2 tbsp olive oil. Bake until crisp, about 10 minutes.
  2. In a bowl, whisk together eggs, milk, salt and pepper.
  3. Add remaining 1 tbsp oil (or you can use 1 tbsp butter) to a skillet over medium-high heat. Pour in eggs and cook until scrambled. Remove from heat.
  4. Spread beans over tostadas, spoon eggs over beans and top with pico de gallo or salsa.