A Favorite from Guatemala!

Our family had the chance to do a humanitarian trip to Guatemala. At the end of the trip, we got to hike Acatenango Volcano. To prepare for this grueling hike, we had breakfast at this amazing restaurant in Antigua that served breakfast tostadas. They were so amazing that we had to recreate them. We are happy to report that we did just that and these breakfast-style tostadas reminded everyone of those ones in Antigua! This quick and easy breakfast is also a great way to use leftover ingredients from the previous night’s dinner – like our creamy Refried Black Beans. Top this with our Homemade Salsa, Guacamole or Pico de Gallo, and you’ll be in heaven.

Ingredients

PREP TIME: 15 minutes COOK TIME: 20 minutes

Refried Black Beans

1 (15-ounce) can black beans 2 tablespoons Crisco shortening – to be authentic use lard dash of garlic powder – a dash is a light sprinkle to add a subtle hint of flavor dash of cumin – add some chili powder to give the beans some extra spice 1 cup shredded cheese, optional – some good choices include cheddar, Monterey Jack or Pepper Jack. splash of milk, if needed – If you need to add milk, it’s only enough to help smooth out the texture of the beans.

Tostadas

6 corn tortillas, fried – Carefully place a tortilla in about ¼ inch of hot oil in a skillet. Cook for about 15-20 seconds per side, or until golden brown and crispy. You can also purchase tostadas, which are already fried packages of crispy tortillas. ½ cup guacamole – store-bought or check out How to Make Homemade Guacamole scrambled eggs – use 6 eggs and make Scrambled Eggs. If you don’t want to scramble eggs, or add one sunny-side-up egg to each tostada. 1 tomato – chopped cotija cheese – other cheeses include Mexican cheese blend, shredded cheddar cheese, or Colby Jack cheese cilantro – chopped optional toppings – diced avocado, Homemade Salsa, Pico de Gallo Recipe, green onion, spritz of lime juice, or hot sauce.

How to Make Breakfast Tostadas

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