Tostadas are crispy little fried corn tortillas that can be topped with so many things! Of course, I love making tlayudas or mexican pizzas with them, but they also make a fabulous breakfast too.
By topping your tostadas with some garlicky refried black beans, smashed avocado and a fried egg, they quickly transform into one delicious little vessel to start your day with.
Let’s get started…
Begin by gather some tostadas (I love Aldi’s tostadas!) or shallow fry your own corn tortillas until they are crisp.
Next, gather a can of refried beans, an avocado, a couple of eggs and anything else you want to add to your breakfast tostada.
The refried black beans are my only non-negotiable. I LOVE them and think they are a perfectly filling, delicious layer to any breakfast tostada.
As for the other layers, that is up to you! If you have a ripe avocado, smash it up with some lime juice, salt and black pepper and add it to your tostada. If you eat eggs, fry a couple up just how you like them. If you have any left over rotisserie chicken, ground beef or sausage in the fridge, bring that to the party!
I like to start by refrying my black beans. This takes just a few minutes and they are amazing! Add a 15 ounce can of black beans (the liquid too) into a skillet over medium heat and add 2 cloves of minced garlic, a tablespoon of butter and a pinch of cumin.
Let the beans simmer until they begin to soften, use the back of a spatula to smash them smooth and your beans are done!
Spoon the black beans over your tostadas and clean out the skillet. If you are adding eggs to your tostada, place the skillet back over medium heat and fry up your eggs.
As soon as your black beans and eggs are cooked, it is time to assemble!
Today, I am layering some smashed avocado over the black beans, adding some leftover shredded chicken from last nights tacos and adding a few pickled red onions. I also drizzle a little hot salsa over the tostada, add my sunny side up egg and then sprinkle some fresh cilantro and crumbled queso fresco over everything.
Beautiful, isn’t she? And the flavors are even better! In the time it took to fry my eggs, the heat from the refried black beans softened the tostadas just enough to make them easy to cut with the edge of my fork. The cool, creaminess of the avocado contrasts perfectly with warmth of the beans and the eggs.
Adding a little leftover chicken creates a super filling breakfast and the salsa, pickled onions and queso fresco add great pops of flavor that keep you coming back bite after bite.
The fun thing about breakfast tostadas is that you can literally top them with whatever you love. Fried eggs, scrambled eggs, beans, meat, veggies, cheese… if you would enjoy it for breakfast, then put it on your tostada!
Enjoy the start of your day my friends!
Breakfast Tostada
Ingredients
- 2 tostadas
- 2 large eggs
- a pinch of salt and black pepper
- 15 ounce can of black beans
- 2 cloves of garlic, finely minced
- 1 tablespoon of butter
- a pinch of cumin
Optional Garnishes
- chicken, ground beef or sausage, cooked
- avocado, smashed smooth
- pickled red onions
- salsa
- queso fresco, crumbled
- fresh herbs, finely chopped
- lime wedges
Instructions
- Make your refried black beans by combining a 15 ounce can of black beans (including the liquid) with 2 minced cloves of garlic, a tablespoon of butter and a pinch of cumin in a large skillet over medium heat. Allow the beans to simmer until they soften and then use the back of a spatula to smash them smooth
- Cook eggs to your liking. Season with salt and black pepper
- Assemble the tostadas by layering the black beans with your choice of toppings
- Enjoy!
