Heat a deep skillet with enough oil for deep frying. Add the tortillas one at a time and fry until crispy. Drain on paper towels.

Place corn tortillas in oil and fry until browned and crispy.

Alternately, toast corn tortillas in a dry skillet until slightly charred for tacos.

Heat olive oil in a skillet. Add scallions and jalapeno. Fry for 1-2 minutes until softened. Add spinach and cook for a few minutes, until wilted.

Add eggs, stirring often to scramble eggs. Once eggs are cooked, turn off heat. Add beans, cilantro and salt. Stir to combine.

To assemble tostadas, spread some of the corn salsa on each fried or toasted tortilla. Add a little egg mix on top. Add a few slices of pickled jicama and then other garnish ingredients, as desired.