Ingredients
12 small corn tortillas
vegetable oil
1 can refried beans
1 Tablespoon butter
1 dozen eggs
1/2 cup water
4 green onions, chopped
1 teaspoon salt
1 cup shredded cheddar cheese
Peach salsa
2 avocados, peeled and sliced
Sour cream
Preparation
Heat a small amount of oil in a small frying pan and grill tortillas until just crisp but not browned. Drain tortillas on a paper towel. As tortillas cool, spread 6 of the tortillas with about 2 Tablespoons of refried beans.
Melt butter in a skillet. Beat eggs with water, salt, and onion. Pour into heated skillet and stir as it is cooking to make scrambled eggs. As soon as eggs are starting to thicken, sprinkle with cheese and fold into egg mixture.
When eggs are done, spoon a little of egg mixture on top of refried beans on the tortillas. Scoop 2 Tablespoons salsa on to egg mixture, top with 3 or four slices of avocado and the second tortilla. Microwave each tostada for one minute and serve with sour cream. Yum!
