Baked Egg Tostadas

Preheat toaster oven to 375°F.

Lightly brush or spray both sides of each tortilla with oil. Place tortillas on a toaster oven cookie sheet and bake for 4–5 minutes. Remove tortillas and cookie sheet but leave the toaster oven on.

Divide black beans and cheese evenly and arrange in a circle around the inside edge of each tortilla. It should look like the tortillas have bean and cheese wreaths.

Crack one egg into a small ramekin and carefully pour it into the center of a tortilla; the bean and cheese mixture will contain the egg but it is okay if a little leaks out. Repeat with remaining egg and second tortilla.

Carefully return the cookie sheet to your toaster oven and bake for 12–15 minutes until the egg whites are fully set and the yolks are cooked as desired.

Transfer tostadas to plates, sprinkle with salt and pepper, load up with toppings like baby spinach, sliced jalapenos, green onions, grape tomatoes, chopped avocado, cilantro, radishes or salsa.