Heat ½ cup vegetable oil in a cast iron skillet over medium heat to 350°F using a thermometer. Fry each corn tortilla 1-2 minutes per side until golden and crisp, flipping once when edges bubble and curl. Transfer tortillas to a wire rack and let cool for 3-5 minutes before assembling.
8 small corn tortillas, 0.5 cup vegetable oil
Heat refried beans in a small saucepan on low heat, stirring every minute for 3-4 minutes until warmed through. Add 1-2 tablespoons water if beans are too thick or dry to ensure they spread easily but are not runny.
1 can (15 oz) refried beans
Whisk eggs with a pinch of salt. Heat 1 tablespoon oil in a nonstick skillet over medium-low heat. Pour in eggs and stir gently every 30 seconds for 3-4 minutes until soft curds form but the eggs remain slightly wet. They will finish cooking on the tostada.
8 large eggs
Spread 2-3 tablespoons of warm beans onto each cooled tortilla, leaving a ½-inch border. Top with scrambled eggs, then immediately sprinkle shredded cheese so it melts from the residual heat. Add avocado slices, diced onion, and chopped cilantro on top.
1 can (15 oz) refried beans, 8 large eggs, 1 cup cheddar cheese, 1 large avocado, 0.25 cup white onion, 0.25 cup cilantro
Spoon salsa over the assembled tostadas and squeeze lime wedge on top. Serve immediately while tortillas remain crisp and eggs stay warm. Note that tostadas will soften within 10 minutes after assembling.
0.5 cup salsa, 1 medium lime
