1. 8 corn tostada shells

2. 1 (16 ounce) can refried beans

3. 2 cups shredded Cheddar cheese, divided

4. 1 (7 ounce) can chipotle peppers in adobo sauce

5. 2 cups chopped fresh cilantro, divided

6. 1/2 container Rowdy Rooster Salsa

7. 1 (15 ounce) can black beans, drained

8. 1 tablespoon butter, or as needed

9. 8 eggs

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Nutrition Facts

Per Serving: 735 calories

38.9 g fat

55.6 g carbohydrates

41.5 g protein

448mg cholesterol
1744 mg sodium

1. Preheat an oven to 500 degrees F (260 degrees C). Arrange tostada shells on a baking sheet.

2. Spread a layer of refried beans onto each shell; sprinkle each shell with about 1 tablespoon Cheddar cheese.

3. Combine chipotle peppers in adobo sauce, salsa, and 1 cup cilantro in a saucepan over medium heat; cook and stir until warm, about 5 minutes.

4. Put black beans in a microwave-safe bowl; heat in microwave until warm, about 1 minute.

5. Heat butter in a skillet over medium heat; cook each egg in the melted butter until white is firm and yolk is still together, 2 to 3 minutes.

6. Carefully place each cooked egg atop a tostada shell; sprinkle with remaining Cheddar cheese.

7. Bake tostadas in the preheated oven until cheese is melted, about 10 minutes.

8. Place each tostada on a plate; top with salsa mixture and cilantro. Spoon black beans on the side.