6 tostada shells
1 (15-oz.) can Rosarita Refried Beans
with Green Chiles
and Lime
6 eggs
3/4 cup California Sun-Dry Sun-Dried
Tomato Salsa, plus
extra for the table
1½ cups Raley's Shredded Mexican
Blend Cheese
Avocado slices, snipped green onion tops and
cilantro
leaves (optional)

Prep: 15 minutes Cook: 15 minutes

1. Preheat oven to 400°F and place tostada shells on a large baking sheet; cook for 5 minutes to crisp.
2. Heat beans in the microwave or in a small saucepan until hot and fry eggs according to individual taste in a nonstick skillet.
3. Spread equal amounts of beans on tostada shells and top each with a tablespoon of salsa, a fried egg, 1/4 cup cheese and another tablespoon of salsa. Broil for a minute or two to melt cheese and serve immediately with avocado slices, cilantro leaves and additional salsa, if you like.

Serves: 6  

Nutrition per serving (186 g): 310 calories, 17 g protein, 19 g total fat (9 g sat., 1.5 g trans), 20 g carbohydrate, 4 g fiber, 3 g sugar, 260 mg cholesterol, 770 mg sodium, 7 points

tostada shells,Rosarita refried beans with green chiles and lime,eggs,California Sun Dry Sun Dried Tomato Salsa,Raley's shredded Mexican Blend cheese,avocado,green onions