Spring Vegetable Cinco De Mayo Tostadas

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Rating: 0
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Rate this recipe!

Prep Time

15minutes

Cook Time

15minutes

Servings

servings

Product Type

Beans, Spring recipes,

Prep Time

15minutes

Cook Time

15minutes

Servings

servings

Product Type

Beans, Spring recipes,

Spring Vegetable Cinco De Mayo Tostadas

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

Prep Time

15minutes

Cook Time

15minutes

Servings

servings

Product Type

Beans, Spring recipes,

Prep Time

15minutes

Cook Time

15minutes

Servings

servings

Product Type

Beans, Spring recipes,

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.