Warm and mash the beans

• Heat half of the pinto beans in a frying pan.
• Stir in the green chili sauce and cook until thickened.
• Mash the beans to a spreadable texture.

Build the tostada

• Spread the mashed beans onto the tortilla and top with cheese.
• Heat the tortilla in the pan until the cheese melts.

Scramble the egg

• Crack the egg into the hot pan, add a sprinkle of salt and scramble.
• Slide the scrambled egg on top of the tostada and serve.

Prepare the blue cheese dressing

• Crumble the blue cheese into a bowl with the mixed seeds.
• Let the mixture marinate while the beans heat.

Make the bean salad

• Heat the remaining pinto beans in the pan until hot.
• Toss the warm beans with the blue cheese and seed dressing.
• Serve the salad warm.