Name: Enchilada Egg Tostadas Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 2 Ole Xtreme Wellness! Keto Zero Carb Street Taco Flour Tortillas; 1/4 cup Refried Black Beans; 2 tablespoons Reduced Fat Shredded Cheddar Cheese; Cilantro, for garnish; 1/4 cup Enchilada Sauce; 2 Whole Large Eggs

Introduction

These Enchilada Egg Tostadas are a delightful twist on breakfast or brunch, combining crispy tortillas with savory enchilada sauce and perfectly cooked eggs. This low-carb recipe is quick to prepare and full of bold flavors, making it a satisfying meal any time of day.

Two flat rounds of lightly toasted tortilla are placed side by side on a white square plate set on a white marbled surface. Each tortilla has three layers: the bottom tortilla is golden-brown with a slightly crispy texture, the middle layer is a smooth dark purple spread of refried beans, and the top layer is a cooked egg with white and slightly browned edges, topped with an orange sauce drizzled over it. Fresh green cilantro leaves are scattered on top of the eggs, adding a touch of bright green color. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 Ole Xtreme Wellness! Keto Zero Carb Street Taco Flour Tortillas
1/4 cup Refried Black Beans
2 tablespoons Reduced Fat Shredded Cheddar
1/4 cup Enchilada Sauce
2 Whole Large Eggs
Cilantro, for garnish

Instructions

Step 1: Bake or air fry the tortillas until slightly browned and crisp on the edges. For air frying, cook at 400°F for about 7 minutes, tossing every 2–3 minutes to ensure even crispness.
Step 2: Place the crisped tortillas on a plate and spread 2 tablespoons of refried black beans evenly over each. Sprinkle 1 tablespoon of shredded cheddar on top of the beans.
Step 3: Heat a medium skillet over medium-high heat and lightly coat with non-stick cooking spray. Spoon 2 tablespoons of enchilada sauce onto one side of the skillet and the remaining 2 tablespoons onto the other side.
Step 4: Allow the enchilada sauce to heat until it starts to bubble, then reduce the heat to medium. Crack one egg over each side of the skillet where the sauce is heated. Cover and cook the eggs until they reach your desired doneness. For a firmer yolk, carefully flip the eggs before finishing cooking.
Step 5: Carefully transfer each enchilada egg onto the prepared tortillas. Garnish with fresh cilantro and serve immediately.

Tips & Variations

For extra flavor, add diced jalapeños or a sprinkle of smoked paprika to the beans before spreading them on the tortillas.
You can substitute the refried black beans with refried pinto beans if preferred.
Try topping with avocado slices or a dollop of Greek yogurt for a creamy contrast.
If you don’t have Ole Xtreme Wellness tortillas, any low-carb or traditional flour tortillas will work well, just adjust cooking time to achieve desired crispness.

Storage

These tostadas are best enjoyed fresh to keep the tortillas crisp. If you have leftovers, store the components separately: keep the cooked eggs and enchilada sauce in an airtight container in the refrigerator for up to 2 days, and the tortillas wrapped in foil. Reheat the eggs gently in a skillet and warm the tortillas in an oven or toaster oven to re-crisp.

How to Serve

Two tostadas are shown on a white plate with a white marbled texture background. Each tostada has a base layer of light brown, crispy flatbread topped with a spread of dark brown refried beans. On top of the beans is a sprinkling of shredded pale yellow cheese. The main layer on top is a fried egg, cooked with white edges and a runny golden yolk leaking out slightly. A reddish-orange sauce is drizzled over the eggs. Fresh green cilantro leaves are scattered on top, adding a bright color contrast. In the background on the top part of the plate, there is a small pile of dark blackberries, deep blue blueberries, and red strawberry pieces. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour tortillas instead of keto tortillas?

Yes, regular flour tortillas work well. Just adjust the baking or air frying time to ensure they become crisp without burning.

How do I make sure the eggs don’t stick to the skillet?

Lightly coating the skillet with non-stick spray or a small amount of oil before heating the enchilada sauce helps prevent the eggs from sticking and makes flipping easier.

Enchilada Egg Tostadas Recipe

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★★★★★

4.8 from 131 reviews

These Enchilada Egg Tostadas are a low-carb, flavorful breakfast or brunch option, featuring crispy keto tortillas topped with refried black beans, melted cheddar, and perfectly cooked eggs simmered in enchilada sauce. Garnished with fresh cilantro, this dish brings a Tex-Mex twist that’s both satisfying and quick to prepare.

Author: Elias
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 2 servings 1x
Category: Breakfast
Method: Air Frying
Cuisine: Mexican
Diet: Low Carb

Ingredients

Scale

Tortillas and Toppings

2 Ole Xtreme Wellness! Keto Zero Carb Street Taco Flour Tortillas
1/4 cup Refried Black Beans
2 tablespoons Reduced Fat Shredded Cheddar Cheese
Cilantro, for garnish

Egg and Sauce

1/4 cup Enchilada Sauce
2 Whole Large Eggs

Instructions

Prepare the tortillas: Bake or air fry 2 Ole Xtreme Wellness! Keto Zero Carb Street Taco Flour Tortillas until they are slightly browned and crisp on the edges. For air frying, cook at 400°F for about 7 minutes, tossing every 2-3 minutes to ensure even crisping.
Add beans and cheese: Place the prepared tortillas on a plate and evenly spread 2 tablespoons of refried black beans on each tortilla. Sprinkle 1 tablespoon of reduced fat shredded cheddar cheese on top of the beans, then set aside.
Heat the enchilada sauce: Warm a medium skillet over medium-high heat. Lightly spray with non-stick cooking spray. Spoon 2 tablespoons of enchilada sauce onto one side of the skillet and the remaining 2 tablespoons onto the other side, allowing the sauce to heat and bubble gently.
Cook the eggs in sauce: Reduce the heat to medium. Crack one egg over each portion of heated enchilada sauce in the skillet. Cover the skillet and cook until eggs reach your preferred doneness. For a slightly firmer yolk, flip the eggs gently before finishing cooking.
Assemble and garnish: Place each enchilada egg on top of the prepared tortillas with beans and cheese. Garnish with fresh cilantro and serve immediately for the best flavor and texture.

Notes

You can use regular flour or corn tortillas if you prefer, but the recipe is optimized for keto-friendly tortillas.
Adjust the amount of enchilada sauce based on your spice and sauciness preference.
For extra protein, consider adding cooked diced chicken or turkey.
Non-stick spray ensures eggs cook without sticking; alternatively, use a small amount of oil or butter.
Serve with a side of salsa or avocado for added freshness.

Keywords: enchilada egg tostadas, keto breakfast, low carb breakfast, air fried tortillas, Mexican breakfast, enchilada sauce eggs