These tostadas make the top of the family request list a lot. For breakfast or brunch, even dinner sometimes, they are really quick to make and are always a favorite. One reason I love them is that they are very healthy option, packing a lot of protein and some veggies on an open-faced tortilla. You can chop up all your vegetables and condiments the night before, (except for the avocado) so they are ready to go in the morning and you can just put them together on the spot. They take about ten minutes total to make, so they are perfect for a busy weekend. Feel free to get creative with toppings, I like to play around with any vegetables I have in the refrigerator. Basically anything you can dice works!
4 small size (6 inch) corn tortillas
1 cup shredded cheddar cheese
1 cup refried beans
1 green pepper, diced
1/2 cup cherry tomatoes, diced
1/2 cup hot banana peppers
1 avocado, diced
Place 4 tortillas in a non-stick skillet on medium heat.
Divide shredded cheese among the tortillas.
While the cheese is melting, fry four eggs, sunny-side side up in another non-stick skillet.
When the cheese is melted and the bottom of the tortillas are crispy, (about 3 minutes), remove from heat.
Place tortillas on a serving plate. Top each tortilla with ¼ of the bean mixture.
Sprinkle each tortilla with cherry tomatoes and a fried egg.
Top with green pepper, banana peppers and avocado.