Jump to Recipe Print RecipeThe aroma of sizzling corn tortillas and rich red enchilada sauce fills the air, instantly transporting me to a cozy family kitchen in Mexico. Today, I’m excited to share my recipe for Red Chile Tostadas with Eggs—an unforgettable Mexican-inspired dish that bursts with vibrant flavors and textures. This delightful creation melds creamy refried black beans and perfectly fried eggs atop a crunchy tortilla base, making it a fantastic choice for any meal, from a quick breakfast to a leisurely brunch. Plus, it’s quick to prepare, so you can whip it up on busy weeknights or impress friends during weekend gatherings. So, how do you like your eggs—sunny-side-up, or maybe a little runny? Let’s dive into this culinary adventure together! Why are Red Chile Tostadas Amazing? Vibrant Flavor Explosion: These tostadas are packed with rich tastes, thanks to the robust red enchilada sauce blending with egg and creamy black beans. Crunchy Delight: The crispy corn tortillas provide the perfect base, adding texture that contrasts beautifully with the savory toppings. Quick and Easy: With just a few simple steps, you can have an impressive meal ready in under 30 minutes, perfect for busy weeknights. Versatile Variations: Feel free to customize your tostadas! Add toppings like avocado or fresh cilantro, or switch out black beans for lentils, as you’ll find in my Bowl Tahini Yogurt. Crowd-Pleasing: These Red Chile Tostadas with Eggs are sure to satisfy everyone at the table, making them an ideal dish for gatherings or casual weekends. Explore more Mexican-inspired recipes like my Decadent Red Velvet for a complete meal experience! Red Chile Tostadas with Eggs Ingredients • To create your delicious Red Chile Tostadas with Eggs, gather the following fresh ingredients: For the Base Corn Tortillas – A sturdy base; use room temperature for optimal crispiness when frying. Refried Black Beans – A hearty filling; store-bought or homemade works beautifully for a wholesome dish. For the Flavor Red Chile Enchilada Sauce – This is your flavor booster; consider substituting with Siete Foods Red Enchilada Sauce for a milder option. For the Protein Eggs – Packed with protein; fry them to your liking for that perfect runny yolk. For the Garnish Pickled Onions – Add a tangy touch; can be prepared ahead and stored in the fridge for up to 1-3 days. Each ingredient contributes to the flavorful symphony that makes these tostadas a dish everyone will love! Step‑by‑Step Instructions for Red Chile Tostadas with Eggs Step 1: Prepare Ingredients Begin by heating a generous amount of oil in a large skillet over medium heat, ensuring it’s hot enough for frying. While the oil heats, set out your corn tortillas, refried black beans, red chile enchilada sauce, eggs, and pickled onions. This preparation ensures a smooth cooking process for your Red Chile Tostadas with Eggs. Step 2: Fry Tortillas Once the oil is shimmering, carefully add the corn tortillas one by one. Fry each tortilla for about 3-4 minutes, turning them occasionally, until they’re golden-brown and crispy. Use tongs to remove the tostadas from the oil, placing them on a paper towel to drain excess oil. This crunch will serve as the perfect base for your delicious toppings. Step 3: Assemble Base On each crispy tortilla, generously spread a layer of refried black beans. Next, pour a hearty spoonful of red chile enchilada sauce over the beans, allowing it to cascade down the sides and soak slightly into the tortilla. This combination creates a flavorful foundation for your Red Chile Tostadas with Eggs. Step 4: Fry Eggs Using the same skillet, reduce the heat to medium-low, then crack the eggs gently into the hot oil. Fry the eggs to your preference: about 2-3 minutes for sunny-side-up or longer if you prefer a firmer yolk. The edges should turn slightly crispy while the yolk remains runny, adding a delightful richness to your tostadas. Step 5: Finish and Serve With the eggs perfectly cooked, carefully place one on top of each assembled tostada. Garnish with pickled onions for a tangy contrast, which enhances the overall flavor profile. Serve your Red Chile Tostadas with Eggs immediately while they’re warm and inviting, perfect for any meal or craving. Make Ahead Options These flavorful Red Chile Tostadas with Eggs are a fantastic meal prep option for busy cooks! You can prepare the refried black beans and red chile enchilada sauce up to 3 days in advance, storing them in the refrigerator to maintain their deliciousness. Additionally, you can make pickled onions ahead, allowing them to develop more flavor when left in the fridge for 1-3 days. When it’s time to serve, all you need to do is fry the tortillas and eggs fresh for that perfect crunch and runny yolk. This approach saves precious time without sacrificing quality, ensuring your tostadas are just as delightful as if made from scratch on the day of serving! What to Serve with Red Chile Tostadas with Eggs Imagine a colorful spread that perfectly complements the savory crunch of your tostadas, enticing your guests to indulge. Fresh Fruit Salad: A vibrant mix of seasonal fruits adds a refreshing contrast, balancing the spicy richness of the tostadas. Simple Arugula Salad: Light and peppery, this salad enhances the dish with a crisp texture and bright acidity from a lemon vinaigrette. Guacamole: Creamy and smooth, guacamole offers a cooling effect while enriching the overall flavor profile of the meal. Mexican Street Corn: Smoky and sweet, with a kick of lime and chili, this delightful side echoes the Mexican-inspired theme beautifully. Pico de Gallo: A fresh and zesty salsa made with tomatoes, onions, and cilantro provides a burst of flavor that complements every bite of tostadas. Chilled Horchata: This sweet, creamy rice drink calms the heat and adds a deliciously refreshing beverage option alongside your meal. Crispy Potato Wedges: Seasoned and baked until golden, these serve as a hearty side that pairs well with the toppings on your tostadas. Elevate your mealtime experience with these delicious options that create a symphony of flavors alongside your Red Chile Tostadas with Eggs! How to Store and Freeze Red Chile Tostadas with Eggs Fridge: Store leftover components (tortillas, beans, and sauce) separately in airtight containers; they will last up to 1 week for maximum freshness. Freezer: For longer storage, freeze cooked and cooled tortillas in a single layer, then transfer to a freezer-safe bag for up to 2 months. Reheating: When you’re ready to enjoy again, reheat tortillas in a hot skillet until crispy, and warm up the beans and sauce in a small pot over low heat before assembling. Make Ahead: Prepare pickled onions a few days in advance; they can be stored in the fridge for up to 1-3 days, adding tangy flavor to your Red Chile Tostadas with Eggs. Red Chile Tostadas with Eggs Variations Customize your Red Chile Tostadas with Eggs to suit your taste preferences and dietary needs for a truly delightful experience! Dairy-Free: Substitute regular cheese with dairy-free alternatives or skip the cheese altogether for a lighter dish. Spicy Kick: Add jalapeño slices or a drizzle of your favorite hot sauce for a fiery flavor boost that tantalizes the taste buds. Vegetable Medley: Toss in sautéed bell peppers or spinach for added nutrition and vibrant colors that brighten your plate. Protein-Packed: Swap out eggs for scrambled tofu for a vegan-friendly version that maintains the dish’s comforting essence. This twist also offers a unique texture! Tangy Salsa: Replace the red enchilada sauce with a zesty salsa verde that adds a refreshing twist, reminiscent of my flavorful Korean Ramen Grilled. Crunchy Toppings: Top with crispy tortilla strips or a sprinkle of pumpkin seeds for extra crunch that contrasts beautifully with the creamy elements. Switch Beans: Substitute black beans with pinto beans or lentils for a new flavor profile, or try my delicious Black Bean Tostadas for another twist! Fruity Addition: Sliced avocado or mango can bring a delightful sweetness that balances out the savory flavors beautifully—perfect for a taste adventure! Expert Tips for the Best Red Chile Tostadas with Eggs Hot Oil Is Key: Always ensure the oil is hot enough before frying tortillas. This guarantees a crispy texture that won’t turn soggy. Use Room Temperature Tortillas: Let corn tortillas sit at room temperature before frying to achieve the perfect crunch when cooked. Layer Wisely: Spread refried black beans on the tostadas before adding enchilada sauce. This keeps the tortilla crisp and prevents sogginess. Eggs Done Right: Fry eggs to your liking; a runny yolk adds creaminess that beautifully complements the Red Chile Tostadas with Eggs. Make-Ahead Components: Prepare ingredients like pickled onions and sauce in advance. This speeds up assembly, especially on busy nights! Experiment with Toppings: Don’t hesitate to get creative—fresh avocado, cilantro, or queso fresco can elevate your tostadas to new flavorful heights! Red Chile Tostadas with Eggs Recipe FAQs What kind of corn tortillas should I use? I recommend using fresh, good-quality corn tortillas for the best results. Look for ones that are soft and pliable. If you find any that are room temperature, they’ll fry up crispier and more deliciously! How can I store leftovers? Store any leftover tortillas, refried black beans, and sauce separately in airtight containers. They will stay fresh in the refrigerator for up to one week. Just make sure to heat them properly before enjoying! Can I freeze Red Chile Tostadas with Eggs? Absolutely! For freezing, let the cooked tortillas cool completely, then place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container. They’ll keep well for up to 2 months. When ready to eat, just reheat in a skillet until crispy. What should I do if my tortillas are soggy? If your tortillas turned out soggy, it might be due to the refried beans being hot or by skipping the frying step. To salvage them, you can re-fry the tortillas in hot oil until they are crispy again. Another option is to bake them in the oven at 400°F (200°C) for about 10-15 minutes until crisp. Are there any dietary considerations for this recipe? Yes! This recipe is vegetarian-friendly, making it suitable for meatless meals. However, if you’re serving pets, keep any garnishes like onions away, as they can be harmful to them. If you have guests with allergies, ensure that the tortillas and beans do not contain gluten or other allergens that may affect them. Can I use a different sauce instead of red chile enchilada sauce? Certainly! You can use green salsa for a tangy twist or even a homemade sauce made from blended tomatillos and spices. Don’t hesitate to get creative! The more the merrier when it comes to adding your favorite flavors to these Red Chile Tostadas with Eggs! Savory Red Chile Tostadas with Eggs for Quick Comfort Food No ratings yet Red Chile Tostadas with Eggs is a vibrant Mexican-inspired dish that combines crispy tortillas, creamy refried beans, and perfectly fried eggs for a delightful meal. Print Recipe Pin Recipe Prep Time 10 minutes minsCook Time 20 minutes minsTotal Time 30 minutes mins Servings: 4 tostadasCourse: BreakfastCuisine: MexicanCalories: 350 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Base4 pieces Corn Tortillas Use room temperature for optimal crispiness.1 cup Refried Black Beans Store-bought or homemade.For the Flavor1 cup Red Chile Enchilada Sauce Consider using Siete Foods for a milder option.For the Protein4 pieces Eggs Fry them to your liking.For the Garnish1/2 cup Pickled Onions Can be prepared ahead and stored in the fridge. Equipment Skillet Method Step-by-Step InstructionsBegin by heating a generous amount of oil in a large skillet over medium heat.Once the oil is shimmering, carefully add the corn tortillas and fry for 3-4 minutes until golden-brown and crispy.On each crispy tortilla, spread a layer of refried black beans and pour a spoonful of red chile enchilada sauce over it.Reduce the heat and crack the eggs into the skillet, frying to your preference for 2-3 minutes.Place one fried egg on top of each tostada and garnish with pickled onions. Serve warm. Nutrition Serving: 1tostadaCalories: 350kcalCarbohydrates: 40gProtein: 12gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 210mgSodium: 600mgPotassium: 500mgFiber: 8gSugar: 2gVitamin A: 15IUVitamin C: 10mgCalcium: 5mgIron: 15mg NotesEnsure the oil is hot enough for frying tortillas to achieve the perfect crunch and avoid sogginess. Tried this recipe?Let us know how it was!
