Vegetable oil, as needed for frying (fill pan 1” leaving at least 4” from the top)

8 corn tortillas

1, 15-ounce can black beans, strained

2 tablespoons unsalted butter

8 organic eggs, whites only – see kitchen note

kosher salt, as desired

2 tablespoons milk

1/2 cup crumbled Queso Fresco or Cotija cheese

2 green onions, thinly sliced

Optional Garnish:

Avocado

Cilantro

Tomatoes

Green chilies

Sour cream

Salsa

Method:

1.   In a large frying pan, add 1-inch vegetable oil ensuring there is at least 4-inches of space from the top of the pan. Allow to heat till 350ºF or until hot, approximately 2 minutes. Note: If tortillas obtain color too quickly, lower the heat.

2.   Working in batches, add corn tortillas and cook until each side is lightly golden in color, approximately 1 minute per side. Transfer to a paper towel lined plate to absorb excess oil and immediately season with salt. Repeat with the remaining tortillas.

3.   Meanwhile, make the scrambled eggs.

To Prepare the Scrambled Eggs:

4.   In a large nonstick frying pan over medium – low heat, add 2 tablespoons butter and allow to melt. In a small bowl, whisk eggs with a pinch of kosher salt and milk until just foamy.

5.   Transfer eggs to the pan and using a heat resistant spatula, cook eggs, while occasionally stirring to prevent the bottom from burning, until desired doneness adjusting the heat if needed.

6.   Meanwhile, heat the beans:

To Prepare the Beans:

7.   In a small saucepan over medium ­– low heat, add beans and allow to heat while occasionally stirring until heated through, approximately 2 – 4 minutes. Add water if needed.

8.   Top each tostada with beans, scrambled eggs, Queso Fresco or Cotija cheese and green onions. Add desired garnishes to finish and serve while hot.

Kitchen Note: If you don’t want egg whites, use a total of 8 whole eggs.