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
Scale
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.
