Corn, Pepper, and Egg Tostadas

Corn, Pepper, and Egg Tostadas

A vibrant and flavorful take on tostadas, featuring sweet corn, crisp bell peppers, and scrambled eggs atop a crunchy tortilla base. Perfect for a quick and satisfying breakfast, brunch, or light dinner.

By RecipeBoss
Servings
4
Time Required
25 min

Ingredients

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8 corn tortillas
¼ cup vegetable oil
1 medium bell pepper
½ medium onion
6 large eggs
2 tbsp milk
¼ tsp salt
⅛ tsp black pepper
1 medium avocado
1 small lime
¼ cup cilantro
½ cup cotija cheese
½ tsp chipotle powder

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Instructions

  1. 1

    Prepare the tostada shells: Heat vegetable oil in a large skillet over medium-high heat. Fry each corn tortilla for 1-2 minutes per side, until golden brown and crisp. Drain on paper towels and set aside.

  2. 2

    Prepare the vegetable and egg mixture: While the tortillas fry, dice the bell pepper and onion. In a separate bowl, whisk together the eggs, milk, salt, and black pepper. Heat a teaspoon of the vegetable oil in a non-stick skillet over medium heat. Sauté the diced bell pepper and onion until softened, about 5-7 minutes. Add the whisked eggs to the skillet and scramble until cooked through.

  3. 3

    Prepare the avocado topping: Mash the avocado in a small bowl. Stir in the juice of half the lime, chopped cilantro, and chipotle powder. Season with a pinch of salt.

  4. 4

    Assemble the tostadas: Spread a layer of mashed avocado mixture onto each fried tortilla. Top generously with the scrambled egg and vegetable mixture. Sprinkle with crumbled cotija cheese.

  5. 5

    Serve immediately, garnished with extra cilantro and a squeeze of the remaining lime if desired.

Perfect With

salsa rojablack beanssour cream