Mushroom-bean tostadas with scrambled eggs and Puerto Rican salsa | Sunbasket

Ingredients

• 3 or 4 cloves peeled fresh garlic
• 1 green or red fresh chile such as jalapeño or serrano (optional)
• ½ cup apple cider vinegar
• 1 teaspoon Aleppo chile flakes (optional)
• 6 Mi Rancho 100% corn tortillas
• 3½ ounces maitake or other specialty mushrooms
• 2 cups cooked pinto beans
• ¼ cup Greek yogurt
• 5 or 6 radishes (about 5 ounces total)
• ¼ pound grape or cherry tomatoes
• 6 or 7 sprigs fresh cilantro or other leafy herb such as basil
• 4 pasture-raised organic eggs