Recipe: Enchilada Egg Tostadas

INGREDIENTS

• 4 corn tortillas
• Avocado spray oil
• 1 (14 oz) can refried beans
• 1 cup red enchilada sauce 
• ½ cup shredded cheddar cheese
• 4 eggs
• Salt and pepper, to taste 
• 2 tablespoons chopped cilantro 
• 1 avocado 
• Pink Pickled Onions

INSTRUCTIONS 

1. Preheat your airfryer or oven to 375°F. 
2. Spray both sides of the tortillas with avocado oil and lightly sprinkle with salt. 
3. Arrange the tortillas in a single layer and air-fry or bake for 6-8 minutes, flipping halfway, until crispy. Remove and let the layer cool completely. 
4. Heat a nonstick skillet over medium heat. Working in batches if needed, spoon 2-3 tablespoons of enchilada sauce for each egg into the skillet, forming small circles. (Be careful—sauce may splatter!) 
5. Crack an egg directly into the center of each sauce pool. Sprinkle a little cheddar cheese around the edges of the eggs. Cover and cook until the whites are fully set and the yolks are cooked to your liking, about 2-5 minutes. 
6. Meanwhile, spread a layer of refried beans on each crispy tortilla. Top with a cooked egg, then season with salt, pepper, cilantro, avocado, and pickled onion.