Avocado & Black Bean Breakfast Tostadas
This Mexican‑style breakfast is quick, filling, and packed with protein, healthy fats, and fiber. Baking the tortillas keeps them crisp without extra oil.
Add a handful of steamed spinach between the beans and the egg for extra veggies.
Active time: 20 minutes | Total time: 20 minutes
Ingredients (makes 4 tostadas)
- 1 (15‑oz) can black beans, rinsed and drained
- 1 tsp taco seasoning
- 4 corn tortillas (6‑inch)
- 1 tbsp olive oil, plus 1 tsp
- 4 large eggs
- ½ cup fresh pico de gallo
- 1 medium avocado, thinly sliced
- ¼ cup crumbled Cotija or feta cheese
- 1 green onion, thinly sliced
Directions
- Preheat oven to 400°F (200°C). Brush each tortilla with a little olive oil on both sides. Place them on a baking sheet and bake 5 minutes, flip, then bake another 3 minutes until golden and crisp.
- While tortillas bake, warm a non‑stick skillet over medium heat. Add the beans, taco seasoning, and ¼ cup water. Mash lightly and simmer 3 minutes until thickened. Transfer to a bowl and set aside.
- In the same skillet, add the remaining 1 tsp oil. Crack the eggs in and cook about 4 minutes, until whites are mostly set but yolks are still runny.
- Spread the seasoned beans on each baked tortilla. Top with a cooked egg, a spoonful of pico de gallo, a sprinkle of cheese, green onion, and avocado slices. Serve right away.
Servings: 4 (1 tostada per serving)
Nutrition Facts (per tostada)
- Calories: 364
- Total Fat: 19 g
- Saturated Fat: 4 g
- Protein: 16 g
- Carbohydrate: 35 g
- Fiber: 10 g
- Sugar: 3 g
- Sodium: 367 mg
Vitamins & minerals: Vitamin D 13%, Calcium 15%, Iron 17%, Potassium 735 mg, Vitamin A 2%, Vitamin C 13%.