Heat a 12" nonstick skillet over medium. Coat skillet with 1 tablespoon oil. With 1/2 cup enchilada sauce, make 4 equal pools of sauce in skillet. Add 1 egg directly into the center of each pool of sauce. Season with salt and pepper. Cook until whites are set, 3 to 4 minutes. Using 1/2 cup cheese, sprinkle edges of each egg with cheese and cook until crisped. Transfer eggs to a plate. Repeat with remaining oil, enchilada sauce, eggs and cheese to make 4 more eggs.

Meanwhile, transfer refried beans to a microwave-safe container and heat in microwave until warm, 2 minutes. Assemble tostadas by layering each tostada with beans, eggs, avocado and cilantro.

Source: Hannaford fresh Magazine, October November 2025