Red Chile Tostadas with Eggs
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy corn tostadas topped with refried beans, red chile sauce, cheese, and a fried egg, finished with fresh cilantro and avocado. Creamy, crunchy, and tangy all at once—perfect for any meal of the day.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 6 corn tortillas
- 1/4 to 1/2 cup avocado oil or vegetable oil for frying
- one 14-ounce can refried beans
- 1 cup red enchilada sauce (I’ve been loving this Siete Foods Red Enchilada Sauce lately – aff link)
- 1/2 cup shredded cheddar cheese
- 6 eggs
- 2 tablespoons cilantro
- 1 avocado
- Pickled red onions
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Cook
- 20m
- Sodium
- 715mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 539mg
- Calcium
- 136mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 715MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.