Huevos Rancheros Tostadas with Refried Beans and Fresh Pico

Serves 4 · 15 min prep · 15 min cook

Ingredients

• 8 corn tostada shells
• 1 (15-oz) can refried black beans
• 8 large eggs
• 2 ripe avocados
• 3, diced roma tomatoes
• 1/2 cup finely diced white onion
• 1/3 cup chopped fresh cilantro
• 1, minced jalapeño
• 2, juiced lime
• 1/2 cup crumbled cotija cheese
• 2 tbsp neutral oil
• 1 tsp kosher salt
• 1/2 tsp chili powder
• for serving hot sauce

Instructions

1. 1Make the pico de gallo first: in a medium bowl combine diced tomatoes, onion, cilantro, jalapeño, juice of lime, and salt. Toss well and set aside so the flavors meld while you cook.
2. 2Warm the refried beans in a small saucepan over medium-low heat with water and the chili powder, stirring until smooth and hot, about 4 minutes. Keep covered on low.
3. 3Heat oil in a large nonstick skillet over medium heat. Crack in eggs and cook sunny-side up 3–4 minutes until the whites are fully set but yolks remain runny; season with salt. Transfer to a plate and repeat with remaining oil and eggs.
4. 4While eggs cook, mash the avocados in a bowl with the remaining lime juice and salt until creamy but still slightly chunky.
5. 5Assemble tostadas: spread a generous layer of warm refried beans on each crisp shell, then top with a spoonful of mashed avocado.
6. 6Place one fried egg on each tostada, then spoon pico de gallo over and the egg. Sprinkle generously with crumbled cotija.
7. 7Serve immediately with hot sauce on the side so the tostadas stay crisp and the yolks can be broken over everything.