Jalapeno Bacon Bean Breakfast Tostada
Breakfast, Jalapeño & Bacon Beans
2 Tbsp Vegetable oil
4 Corn tortillas, 6"
1 Can Serious Bean Co. Jalapeño & Bacon Beans
1/2 Cup Pico de Gallo
1 Avocado, sliced
3/4 Cup Cotija or Feta cheese, crumbled
Place a large non-stick skillet over medium-low heat.
Working in batches based on the size of the skillet, add the oil and tortillas to the pan. Add extra oil if necessary.
As they cook, press the tortillas down with the back of a spatula so they make good contact with the skillet.
Toast the tortillas on both sides, turning as needed. If the edges of the tortillas start to get dark, lower the heat. Once crispy, place the tortillas on a paper towel to drain.
Prepare the eggs to your liking - we're a fan of sunny side up.
Place the crispy tortillas onto plates and top with the warm Jalapeño Bacon Beans, followed by the eggs.
Serve with Pico de Gallo, avocado, and cheese.
This dish is extremely flexible - so if you roll out of bed and you're missing an ingredient, there are plenty of other things that can be substituted (except of course, our Jalapeño Bacon Beans).
Corn Tortillas - English muffin, cornbread, or sliced sandwich bread.
Pico de Gallo - salsa, picante sauce, or even a diced tomato with a splash of lemon or lime juice.
Avocado - Guacamole
Cotija or Feta Cheese - your favorite crumbled or shredded cheese.