Huevos Stacks (Edit recipe)

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3 layers of crispy tostadas, refried beans, seasoned pintos, cheese, fried eggs, and all of the most gorgeous garnishes which include pickled onions, fresh pico, and feta.

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Original Recipe

PREP TIME

15 minutes

COOK TIME

20 minutes

INGREDIENTS

13

Serves: 4

Ingredients

12 whole Tostadas
398 ml Refried Beans, With chilis
540 ml Pinto Beans, I buy the La Costena Seasoned Mexican Pintos. Just make sure they're seasoned.
1 cup Monterey Jack Cheese, shredded. More if desired
1 whole Extra Virgin Olive Oil, See Recipe

Pico De Gallo

3 whole Roma Tomato, diced
0.5 whole Jalapeño Pepper, diced (seeded if desired)
2 Tbsp Red Onion, diced
2 whole Green Onion (Scallion), sliced thinly
1 clove Garlic, crushed & minced
2 whole Lime, 1 - 2. Juice only, and to taste.
1 whole Himalayan Pink Salt, To Taste

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Empty the refried beans & pinto beans in to their own pots. Cover, set them to low, and get everything else ready while the beans come to temperature.
Add everything together for the pico in a medium sized mixing bowl. Squeeze in one lime, taste, and add a second if the lime flavour is not present enough. Season with salt to taste and set aside.
Preheat some EVOO in a non-stick skillet set to just below medium heat. Once heated, carefully crack in your eggs and season them with Himalayan salt, pepper, and pepper flakes. Cook until whites are set and yolks are golden and still runny. Make sure to baste your egg white with hot oil to cook the whites faster without overcooking your yolks.
For service, place a tostada on each plate and smear a little of the refried beans followed by a spoonful of the pintos and 1 Tbsp. shredded cheese. Add the next tostada on top and repeat refried, pinto, cheese, followed by another tostada. Finish with more refried, more pintos, more cheese, and place your fried eggs on top. Now, garnish away with the salsa verde, crumbled feta, hot sauce, pickled onions, and that fresh pico we made. ENJOY!

Notes

OPTIONAL GARNISHES - Fresh or Store-Bought Pickled Onions, Hot Sauce, Pickled Jalapenos, Feta Cheese, Salsa Verde, Red Salsa

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	468
Fat:	21 g
Carbohydrates:	45 g
Protein:	28 g
Cholesterol:	53 g
Sodium:	978 mg
Fiber:	16 g
Sugars:	6 g
Sugar Alcohol:	0 g
Calculated per serving.