Ingredients
Scale
- 5 large flour tortillas (1 tortilla cut into quarters)
- 4 tostada shells or corn tortillas + oil to make your own
- 1 cup refried beans (warmed)
- 4 large eggs
- salt and pepper to taste
- hot sauce to taste
- 24 tater tots (baked and broken up)
- 1 handful cherry tomatoes (sliced)
- 1 cup shredded cheddar cheese
Instructions
- If making homemade tostada shells, brush oil on 4 corn tortillas. Bake at 400°F (200°C) for 5-10 minutes, or until golden brown and crispy like a chip.
- Bake the tater tots, warm the beans, shred the cheese, and slice the cherry tomatoes. Cut one large flour tortilla in half and then half again to yield quarters.
- To scramble the eggs, heat a frying pan over medium heat. Add oil. Whisk together 4 eggs in a small bowl. Pour the egg mixture into the pan and season with salt and pepper. Cook, pushing the eggs around the pan while they cook, about 3-4 minutes or until cooked to your preference.
- Lay out a large flour tortilla. Add a corn tortilla in the middle.
- Spread the corn tortilla with refried beans.
- Add the tater tots, eggs, hot sauce, cheese, and tomatoes.
- Top with one of the tortilla quarters. Fold over the large flour tortilla, one section at a time until it’s all folded over. It’ll make a large circle or star kind of shape.
- Heat a frying pan over medium and add oil. Fry each crunchwrap for a few minutes on each side, until brown and crispy. Cut in half and serve.
Notes
- Use fresh tortillas to prevent tearing.
- Assemble quickly to avoid sogginess.
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Reheat in a skillet or oven for best results.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mexican-American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 crunchwrap
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 220mg