Spring Vegetable Cinco De Mayo Tostadas

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Prep Time

15minutes

Cook Time

15minutes

Servings

servings

Product Type

Prep Time

15minutes

Cook Time

15minutes

Servings

servings

Product Type

Spring Vegetable Cinco De Mayo Tostadas

Votes: 0
Rating: 0
You:
Rate this recipe!

Prep Time

15minutes

Cook Time

15minutes

Servings

servings

Product Type

Prep Time

15minutes

Cook Time

15minutes

Servings

servings

Product Type

Ingredients

  • 1 carton Pacific Foods Traditional Refried Pinto Beans (13.6 oz.)
  • 4 eggs
  • 1 tsp. olive oil
  • 1 1/2 lbs. asparagus
  • 2 avocados (sliced thinly)
  • 4 tostada shells (or corn tortillas)
  • 1/3 cup queso fresco
  • 2 tsp. sesame seeds
  • 1 tbsp. lemon juice

Instructions

  1. Cut asparagus into 1 inch pieces and fry in olive oil over medium heat for 10 mins until soft.
  2. Warm Traditional Refried Pinto Beans in a small saucepan on medium heat until hot, about 5 minutes.
  3. If using corn tortillas, bake in oven on broiler setting for 5 mins or until crispy.
  4. Fry eggs in a greased pan on medium heat until over-medium, about 5 minutes.
  5. Assemble by spreading refried beans onto tostada, adding fried egg, asparagus, avocado and queso fresco. Garnish each tostada with a spritz of lemon juice and sesame seeds.

Ingredients

  • 1 carton Pacific Foods Traditional Refried Pinto Beans (13.6 oz.)
  • 4 eggs
  • 1 tsp. olive oil
  • 1 1/2 lbs. asparagus
  • 2 avocados (sliced thinly)
  • 4 tostada shells (or corn tortillas)
  • 1/3 cup queso fresco
  • 2 tsp. sesame seeds
  • 1 tbsp. lemon juice

Instructions

  1. Cut asparagus into 1 inch pieces and fry in olive oil over medium heat for 10 mins until soft.
  2. Warm Traditional Refried Pinto Beans in a small saucepan on medium heat until hot, about 5 minutes.
  3. If using corn tortillas, bake in oven on broiler setting for 5 mins or until crispy.
  4. Fry eggs in a greased pan on medium heat until over-medium, about 5 minutes.
  5. Assemble by spreading refried beans onto tostada, adding fried egg, asparagus, avocado and queso fresco. Garnish each tostada with a spritz of lemon juice and sesame seeds.