If you are craving a vibrant, satisfying breakfast that combines creamy avocado, spicy jalapeños, and the comforting goodness of eggs, this Breakfast Tostadas with Eggs and Avocado Recipe is your new go-to morning treat. Each crispy corn tortilla is loaded with smooth black beans, melty pepper jack cheese, and topped with perfectly cooked sunny eggs and a fresh avocado cilantro mash that elevates every bite. It is a colorful, flavor-packed dish that feels indulgent yet wholesome, perfect for starting your day with a smile and some serious deliciousness.
Ingredients You’ll Need
The magic behind this recipe lies in its simple but essential ingredients, each playing a crucial role in delivering the perfect balance of taste, texture, and color. From creamy avocado to spicy pickled jalapeños, every component shines to create a harmonious breakfast tostada experience.
- 6 small corn tortillas: The crispy base that holds all the flavors together and brings that authentic tostada crunch.
- 2 tablespoons extra-virgin olive oil, divided: Adds richness and helps the tortillas crisp up beautifully in the oven and the eggs cook without sticking.
- Kosher salt: Essential for seasoning each element to bring out its full flavor.
- Freshly ground black pepper: Adds a touch of heat and depth to the dish.
- 1 can (425 g) black beans, rinsed and drained: Provides a creamy, protein-packed layer that’s both hearty and tasty.
- 3 tablespoons water: Used to loosen the mashed beans for easy spreading.
- 120 g shredded pepper jack cheese: Melts perfectly to add a spicy, gooey richness on top of the beans.
- 1 avocado, halved and pitted: The star ingredient for a creamy, fresh topping that balances all the other flavors.
- Juice of 1/2 lime: Gives the avocado mash a bright, zesty lift.
- 2 tablespoons chopped fresh cilantro: Brings herbal freshness and color to the avocado topping.
- 6 large eggs: Cooked sunny side up to add protein and that luscious runny yolk goodness.
- Pickled jalapeños, for serving: Adds a tangy, spicy kick that wakes up your taste buds.
- Pickled red onions, for serving: Offers crunch and a touch of acidity to brighten the dish.
- Salsa, for serving: Adds another burst of layered flavor and moisture.
How to Make Breakfast Tostadas with Eggs and Avocado Recipe
Step 1: Prepare the Crispy Tortilla Base
Start by preheating your oven to 200°C. Arrange the tortillas in a single layer on a large baking sheet. Brush both sides lightly with 1 tablespoon of olive oil and sprinkle some kosher salt. Bake the tortillas for about 15 minutes until they turn golden and crisp. This step is crucial to ensure your tostadas hold their crunch under all that delicious topping.
Step 2: Mash and Season the Black Beans
While the tortillas bake, grab a small bowl and mash the black beans with a fork until mostly smooth but leaving a bit of texture for that homemade feel. Mix in 3 tablespoons of water to loosen the consistency so it’s easy to spread over the tortillas. The beans add a hearty base packed with protein and earthy flavor.
Step 3: Add Beans and Melt Cheese
Once the tortillas are crispy, evenly spread the mashed black beans on each one. Then generously sprinkle shredded pepper jack cheese on top. Pop the tray back in the oven for about 5 minutes to allow the cheese to melt beautifully, becoming gooey and slightly bubbly.
Step 4: Prepare the Avocado Cilantro Mash
In a separate bowl, mash the avocado until smooth. Stir in the juice of half a lime and the fresh chopped cilantro for a zesty, fresh flavor. Don’t forget to season with salt and freshly ground black pepper to enhance all the bright notes. This creamy spread will add irresistible richness to the tostadas.
Step 5: Cook the Eggs
Heat the remaining 1 tablespoon of olive oil in a medium nonstick skillet over medium heat. Crack the eggs into the pan, working in batches if needed to avoid overcrowding. Cook them for about 3 minutes until the egg whites are set but the yolks remain deliciously runny. Season with salt and pepper.
Step 6: Assemble Your Breakfast Tostadas with Eggs and Avocado Recipe
Spread a generous layer of the avocado mixture over each cheesy bean tostada. Top each with a perfectly cooked fried egg. Garnish with pickled jalapeños, pickled red onions, and a spoonful of salsa to add bold flavors and complementary textures. Serve immediately for the ultimate fresh and tasty breakfast.
How to Serve Breakfast Tostadas with Eggs and Avocado Recipe
Garnishes
The right garnishes can truly elevate this dish. We love adding tangy pickled jalapeños and vibrant pickled red onions for a satisfying crunch and a little heat. A dollop of your favorite salsa adds freshness and moisture that contrast beautifully with the crispy tostada. Feel free to sprinkle extra cilantro or even a squeeze of fresh lime juice for brightness.
Side Dishes
These breakfast tostadas are a complete meal on their own, but pairing them with a simple side salad or fresh fruit can add balance. A citrusy grapefruit salad or sliced juicy oranges complement the richness of the avocado and eggs perfectly. For a heartier meal, serve alongside roasted potatoes seasoned with smoky paprika.
Creative Ways to Present
If you want to impress, serve these tostadas on a large wooden board with small bowls of each garnish, letting everyone build their own creations. Alternatively, layer things up for a tostada “stack” appetizer to serve at brunch parties, garnishing each layer with your colorful toppings and fresh herbs for maximum visual appeal.
Make Ahead and Storage
Storing Leftovers
You can store leftover tostadas in an airtight container in the refrigerator for up to two days. Keep the crispy tortillas separate from the toppings to avoid sogginess. Store avocado mash and eggs separately and assemble fresh before serving to maintain the best texture and flavor.
Freezing
While the assembled tostadas don’t freeze well due to their fresh elements, you can freeze the black bean mixture and cooked tortillas individually. When ready, thaw them overnight in the fridge and reheat the tortillas in the oven to restore crispiness before assembling.
Reheating
To reheat, warm tortillas in the oven at 180°C for about 5 minutes to crisp them up. Gently reheat beans and avocado mash separately in the microwave or on the stovetop (without cooking the avocado too long). It’s best to fry fresh eggs before assembling to enjoy the tastiest Breakfast Tostadas with Eggs and Avocado Recipe leftovers.
FAQs
Can I substitute the corn tortillas for flour tortillas?
Absolutely! While corn tortillas provide a traditional texture and flavor, flour tortillas work just as well if you prefer a softer or more pliable base. Just adjust the baking time to avoid over-crisping.
Is there a vegan version of the Breakfast Tostadas with Eggs and Avocado Recipe?
Yes! Simply skip the eggs and cheese, and consider topping the beans with seasoned tofu scramble or grilled mushrooms instead. The avocado and pickled toppings will still give that fresh, creamy, and tangy balance.
How spicy are these tostadas with the pickled jalapeños?
The pickled jalapeños add a mild to moderate heat, but you can control the spice level by adjusting the amount or choosing milder pickled peppers. The creamy avocado helps tone down the heat as well.
Can I make this recipe gluten-free?
Definitely. Corn tortillas are naturally gluten-free, making this recipe a great option for those avoiding gluten. Just double-check that all other ingredients, especially salsa and pickled items, are certified gluten-free.
What’s the best avocado variety to use for this recipe?
Hass avocados are your best bet here. They have a creamy texture and rich flavor that mash beautifully and complement the fresh lime and cilantro so well in this Breakfast Tostadas with Eggs and Avocado Recipe.
Final Thoughts
This Breakfast Tostadas with Eggs and Avocado Recipe has quickly become a favorite for anyone who loves their mornings flavorful, fresh, and fun. It takes simple ingredients and turns them into a vibrant, satisfying meal that feels both comforting and exciting. Give this recipe a try—you’ll be amazed at how quickly these tostadas disappear and how often you’ll want to make them again!
Print
Breakfast Tostadas with Eggs and Avocado Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Description
These Breakfast Tostadas with Eggs and Avocado are a vibrant and satisfying morning meal. Crispy corn tortillas topped with mashed black beans, melted pepper jack cheese, creamy cilantro-lime avocado, and perfectly fried eggs make for a delicious and nutritious start to your day. Garnished with pickled jalapeños, pickled red onions, and fresh salsa, these tostadas blend textures and flavors beautifully.
Ingredients
Tortillas and Toppings
- 6 small corn tortillas
- 2 tablespoons extra-virgin olive oil, divided
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 can (425 g) black beans, rinsed and drained
- 3 tablespoons water
- 120 g shredded pepper jack cheese
- 1 avocado, halved and pitted
- Juice of 1/2 lime
- 2 tablespoons chopped fresh cilantro
- Pickled jalapeños, for serving
- Pickled red onions, for serving
- Salsa, for serving
Eggs
- 6 large eggs
Instructions
- Preheat and crisp tortillas: Preheat your oven to 200°C (about 400°F). Arrange the tortillas in a single layer on a large baking sheet. Lightly brush both sides of each tortilla with 1 tablespoon of extra-virgin olive oil, then season with kosher salt. Bake the tortillas until they are golden and crisp, approximately 15 minutes.
- Prepare black bean spread: In a small bowl, mash the black beans using a fork until mostly smooth but still slightly chunky. Stir in 3 tablespoons of water to loosen the mixture and achieve a spreadable consistency.
- Assemble beans and cheese on tortillas: Evenly spread the mashed black bean mixture over each baked tortilla. Sprinkle the shredded pepper jack cheese on top. Return the baking sheet to the oven and bake for an additional 5 minutes until the cheese has melted.
- Make avocado topping: In a separate bowl, mash the avocado until smooth. Stir in the lime juice and chopped fresh cilantro. Season with salt and freshly ground black pepper to taste. Mix well and set aside.
- Cook eggs: Heat the remaining 1 tablespoon of olive oil in a medium nonstick skillet over medium heat. Cook the eggs in batches by cracking them into the skillet and frying for about 3 minutes, until the whites are set but yolks remain slightly runny. Season with salt and pepper to taste.
- Assemble tostadas: Spread the avocado mixture generously onto each tortilla with melted cheese and beans. Top each with a fried egg. Garnish with pickled jalapeños, pickled red onions, and your favorite salsa. Serve immediately to enjoy the crispy, fresh, and creamy combination.
Notes
- To keep the tortillas crisp, serve the tostadas immediately after assembling.
- You can substitute pepper jack cheese with any melting cheese like Monterey Jack or mozzarella if desired.
- For extra protein, add cooked chorizo or bacon as a topping.
- If you prefer firmer egg yolks, cook eggs a minute longer.
- To make it vegan, omit eggs and use vegan cheese alternatives.
