Breakfast Tostadas

Instructions

1. Prepare the tostada shells
   In a large skillet, heat about 1/4 inch of vegetable oil over medium-high heat. Once hot, fry each tortilla for about 1-2 minutes per side until golden and crisp. Transfer to a paper towel-lined plate to drain excess oil and sprinkle lightly with salt while still hot.
2. Make the refried beans
   In a medium saucepan, heat 1 tablespoon of oil over medium heat. Add the drained black beans, cumin, and chili powder. Cook for 5 minutes, then mash beans with a potato masher or fork until mostly smooth but still with some texture. Reduce heat to low to keep warm, adding a splash of water if they become too thick.
3. Cook the eggs
   Heat the remaining tablespoon of oil in a large non-stick skillet over medium heat. Crack the eggs into the skillet (you may need to work in batches), and cook to your preferred doneness - sunny side up, over easy, or scrambled. Season with salt and pepper.
4. Assemble the tostadas
   Spread about 2 tablespoons of the warm bean mixture on each crispy tortilla. Top each with 2 eggs and sprinkle with shredded cheese while the eggs are still hot so the cheese begins to melt.
5. Add the toppings
   Distribute the diced avocado, pico de gallo, sour cream, and cilantro evenly among the tostadas. Add jalapeño slices if using.
6. Serve immediately
   Serve the breakfast tostadas right away while still warm, with hot sauce on the side for those who want extra heat. Each person should receive two tostadas.