These Huevos Rancheros Breakfast Tostadas are layered with cheesy Homemade Refried Beans, all of your favorite toppings, and finished with the perfect fried egg. It's the ideal balance of creamy and crunchy. Full of protein and flavor, these tostadas will take your breakfast game to a new level.
Huevos Rancheros Tostadas with Homemade Refried Beans
- Servings: 2 Tostadas
- Yield: 10 Servings
- Prep Time: 10 min
- Cooking Time: 40 min
- 4 (14.5 ounce) cans Pinto beans
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 teaspoon salt & pepper
- 2 tablespoons olive oil
- ½ cup evaporated milk
- 8 ounces cheddar cheese, cut into 1-inch cubes
- salt and pepper
- 20 corn tostadas
- For The Refried Beans:
- Drain and rinse 4 cans of pinto beans.
- Add some olive oil to a large sauce pot on medium-high heat, and sauté chopped onion for 6 minutes. Sprinkle with salt and pepper. Stir in minced garlic and cook for another minute.
- Add in your beans, 2 cups of chicken stock and ½ teaspoon both salt and pepper. Put the lid on and let it come up to a boil, then turn it down to medium-low for about 30 minutes.
- Take off the lid and bring it back up to medium or medium-high to cook off some of the liquid, for about 10 minutes. Stir regularly so the beans don’t burn on the bottom.
- Turn off the heat, and let the beans cool about 5 minutes. Then mash the beans with a potato masher.
- Add half of the evaporated milk and continue mashing until the beans are creamy. Toss in the cheddar cheese, do not stir and let the beans rest for 5 minutes. Add in the rest of the evaporated milk and stir gently. Ideally leave some of the melted cheese in very small chunks or ribbons. Serve warm.
- For The Huevos Rancheros:
- Heat tostadas in a toaster oven for one and a half minutes, or on a cookie sheet in a 350 degree oven for one and a half minutes.
- To assemble, start with a layer of refried beans.
- Add another tostada and more refried beans.
- Finish with a fried egg and your choice, cheese, salsa, sour cream, onions, jalapeños, and cilantro.
These Homemade Refried Beans can also be made from dried pinto beans in the slow cooker. Here's how: Rinse dried beans and remove any that look questionable. Add all the same ingredients (swapping out dried beans for the canned beans), set your crock pot on low for 7-8 hours. You will need to add extra chicken stock or even water. Make sure the liquid comes up over the beans by 1-2 inches. You will need drain some of the liquid off before smashing them. When beans are tender smash, add your milk,and smash some more. Add the cheddar cheese chunks and stir. Taste and see if you need to add more salt and pepper. Enjoy!