Description
Crispy corn tostadas layered with creamy black beans, over-easy eggs, and fresh toppings like avocado, tomato, and cilantro. A quick and flavorful meal perfect for any time of day.
Ingredients
Scale
- 4 corn tortillas
- 1 can (15 oz) black beans, drained and rinsed
- 4 large eggs
- 1 avocado, sliced
- 1 cup diced tomatoes
- 1/4 cup finely chopped red onion
- 1 small handful chopped cilantro
- 1 lime, cut into wedges
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
Instructions
- Preheat oven to 400°F or heat a skillet over medium-high heat with a drizzle of olive oil.
- Warm black beans in a small pan with garlic powder, cumin, and salt. Mash slightly for a creamy texture.
- Place tortillas on a baking sheet, brush with olive oil, and bake for 8–10 minutes until crisp, or fry in a skillet until golden.
- Spread mashed beans onto each crisp tortilla.
- In a pan, cook eggs over-easy to desired doneness.
- Place one egg on top of each bean-covered tostada.
- Top with diced tomatoes, red onion, avocado slices, and cilantro.
- Finish with a squeeze of lime and season with salt and pepper.
- Serve immediately while tostadas are still crispy and eggs are warm.
Notes
- Use pre-made tostada shells to save time.
- Add jalapeños or hot sauce for a spicy kick.
- Prepare beans and toppings in advance for a faster meal.
- Use a dark plate for better presentation contrast.
Nutrition
- Serving Size: 1 tostada
- Calories: 350
- Sugar: 2g
- Sodium: 430mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 13g
- Cholesterol: 185mg