Breakfast

$1 Breakfast Tostada

August 29, 2016

This beautiful looking breakfast dish was created for less than a dollar a serving! Ninety-six cents to be exact—and even with the little time and effort it takes to whip this up,  you know you’ll be laughing your way all the way to the bank! And with one happy belly at that. So let’s hurry up and dive in to this tasty and thrifty treat.

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\Start by making homemade refried beans from scratch. Add 1 tbsp of canola oil to a small sauce pot on high heat.

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Toss in 1/4 onion…

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…1 split garlic clove…

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…and pinch of cumin.

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Give this a stir and cook for about 2-3 minutes before adding 1/4 cup of hydrated pinto beans (hydrated for at least 2-3 hours before cooking).

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Let cook for 1 1/2 hours, or until the beans are very tender.

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Once the beans are done cooking, transfer them to a food processor.

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Blend on high speed for at least 5 minutes, or until the mixture is as fine as possible.

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Transfer the refried beans back into the sauce pan and let sit at low heat while you prep the rest of the meal, stirring occasionally.

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Slice up 1/2 a jalepeno…

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…and add it to a bowl along with a 1/4 red onion…

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…and some roughly picked cilantro leaves. Set aside.

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On medium to high heat, add a splash of canola oil to a pan.

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Crisp up a few corn tortillas, one at a time.

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Cook for two minutes on each side, or until they are a light golden brown.

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Begin plating by adding a dollop of the refried beans to a serving plate.

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Top that with a crispy corn tortilla.

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Quickly fry up an egg on medium to high heat, cook to your liking (I prefer 2-3 minutes).

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Once the egg is ready to go, add a few dollops of refried beans to the top of the crispy corn tortilla…

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…followed by the fried egg.

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Toss the veggie melody with a squeeze of lime and a pinch of salt.

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Season the egg with a pinch of salt, pepper…

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… and chili powder.

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Top with the fresh cilantro lime melody and prepare to ENJOY!

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$1 Breakfast Tostada

$1 Breakfast Tostada

Ingredients

  • 1 Egg
  • 1 Corn Tortilla
  • 1/4 cup pinto beans
  • 1/2 jalapeno
  • 1/4 of an onion
  • 1 tsp cumin
  • 1/2 garlic clove
  • 2 tsp salt
  • 2-3 cups water
  • 1/4 red onion
  • 4-5 Cilantro leaves
  • 1 tsp chili powder
  • 2 tbsp canola oil

Instructions

  1. Start by making homemade refried beans from scratch. Add 1 tbsp of canola oil to a small sauce pot on high heat. Toss in 1/4 onion, 1 split garlic clove, and pinch of cumin. Give this a stir and cook for about 2-3 minutes before adding 1/4 cup of hydrated pinto beans (hydrated for at least 2-3 hours before cooking) and let cook for 1 1/2 hours, or until the beans are very tender.
  2. Once the beans are done cooking, transfer them to a food processor and blend on high speed for at least 5 minutes, or until the mixture is as fine as possible. Transfer the refried beans back into the sauce pan and let sit at low heat while you prep the rest of the meal, stirring occasionally.
  3. Slice up 1/2 a jalepeno and add it to a bowl along with a 1/4 red onion, and some roughly picked cilantro leaves. Set aside.
  4. On medium to high heat, add a splash of canola oil to a pan and crisp up a few corn tortillas. Cook for two minutes on each side, or until they are a light golden brown.
  5. Begin plating by adding a dollop of the refried beans to a serving plate and topping that with a crispy corn tortilla.
  6. Quickly fry up an egg on medium to high heat, cook to your liking (I prefer 2-3 minutes).
  7. Once the egg is ready to go, add a few dollops of refried beans to the top of the crispy corn tortilla, followed by the fried egg. Toss the veggie melody with a squeeze of lime and a pinch of salt before adding a small handful to the top of the tostada. Season with a pinch of salt, pepper, chili powder, and ENJOY!
http://www.byrontalbott.com/1-breakfast-tostada/

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| Top Left: Boos Cutting Board | Top Middle: Food Processor | Top Right: Metal Mixing Bowls |

| Bottom Left: All-Clad Fry Pan | Bottom Middle: Squeeze Bottles | Bottom Right: All-Clad Sauce Pan |

 

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