Sauté Onions: In a medium-large non-stick skillet, sauté onions in olive oil over medium-low heat for 3-4 minutes.
1 Tbsp. oil, ¼ small onion
Scramble Eggs: In a medium bowl, combine eggs, milk, salsa, salt, and pepper. Whisk until well combined. Add the egg mixture to the skillet and scramble for 2-4 minutes or until just cooked through.
5 large eggs*, 1 Tbsp. milk, 2 Tbsp. salsa, ½ tsp. salt, ¼ tsp. pepper
Make the Tostada Shells: Place 1 tablespoon of coconut oil in a large skillet over medium heat. Place two corn tortillas in the heated skillet and cook for 1-2 minutes on each side until lightly browned. Remove tortillas and place on a paper towel to drain. Repeat the previous step with the remaining tortillas.
4 corn tortillas, 2 Tbsp. coconut oil
To Serve: Layer each toasted tortilla with refried beans, scrambled eggs, avocados, queso fresco, pico de gallo, cilantro, and season with salt and black pepper to taste. Serve immediately and enjoy!
½ cup refried black beans, ½ large avocado, ¼ cup queso fresco*, ¼ cup pico de gallo, Cilantro