These quick and easy tostadas — made with refried beans, Mexican chorizo, shredded Oaxaca cheese, and a whole egg baked on a flour tortilla until golden and crisp — are a fun and tasty treat the whole family will love. Topped with your favorite salsa or pico de gallo, these delicious breakfast tostadas can be enjoyed any time of day. I like that I can prepare the ingredients the night before, then pop them in the oven and have breakfast on the table in just 15 minutes for my kiddies to enjoy before they go to school.
Saute the chorizo in a medium skillet over medium-high heat until cooked through. Remove from heat and let cool slightly.
Preheat oven to 400°F. Lightly grease 2 large baking sheets with cooking spray. Arrange flour 2 flour tortillas on each baking sheet. Spread 3 tablespoons of refried beans over each flour tortilla. Divide and crumble the cooked chorizo over the 4 tortillas. Sprinkle 3 tablespoons of shredded Oaxaca cheese over the chorizo. Break the egg on top of each tostada.
Bake tostadas at 400°F for 12 to 15 minutes until the egg white is completely cooked and the tortilla is golden and crisp. Remove from oven.
To serve, garnish with your favorite Mexican salsa.
These tostadas can be made vegetarian friendly by substituting soy chorizo for the Mexican pork or beef chorizo.