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Breakfast Tostadas

Delight in the satisfying crunch of these Breakfast Tostadas topped with creamy avocado, scrambled eggs, and vibrant salsa.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: Fusion, Mexican
Calories: 320
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 6 pieces Corn Tortillas Use small to medium ones for perfect stacks.
  • 4 large Eggs Fresh is best for rich flavor and fluffy texture.
  • 1 can Black Beans (15 oz) Rinse and drain to keep your tostadas light and tasty.
Toppings
  • 2 pieces Ripe Avocados Creamy and filling, they make for the perfect topper.
  • 1 cup Salsa Choose your favorite kind—mild, medium, or spicy!
  • 1 cup Shredded Cheese Cheddar or Monterey Jack work beautifully.
  • to taste Salt and Pepper For added flavor.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Place the corn tortillas on a baking sheet and lightly brush both sides with oil. Bake for about 10 minutes or until they are golden and crispy.
  2. In a small saucepan, heat your black beans over medium-low heat. Add a pinch of salt and pepper for flavor, cooking until warm.
  3. In a skillet, scramble the eggs over medium heat. Whisk them gently until fully cooked but still fluffy. For an added twist, season them with spices like cumin or paprika for more flavor.
Assembly
  1. Start with a crispy tortilla as your base. Spread a spoonful of black beans on top, followed by the scrambled eggs. Add sliced avocado and a generous helping of salsa before finishing with a sprinkle of shredded cheese.
  2. For an extra crunch, pop the assembled tostadas back in the oven for a few minutes until the cheese melts slightly.
Serving
  1. Serve warm, allowing everyone to enjoy assembling their own perfect tostada!

Notes

To store leftovers, keep each component separately in airtight containers. The cooked toppings will last in the fridge for about 3 days, while the tortillas can be kept crispy in a sealed bag. To reheat, place the tortillas back in the oven for a few minutes until they're warm, then add the toppings back on.