Name: Breakfast Tostadas with Eggs and Avocado Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 6 small corn tortillas; 2 tablespoons extra-virgin olive oil, divided; Kosher salt; Freshly ground black pepper; 1 can (425 g) black beans, rinsed and drained; 3 tablespoons water; 120 g shredded pepper jack cheese; Pickled jalapeños, for serving; Pickled red onions, for serving; Salsa, for serving; 1 avocado, halved and pitted; Juice of 1/2 lime; 2 tablespoons chopped fresh cilantro; 6 large eggs

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Introduction

Start your day with vibrant flavors and satisfying textures by making these Breakfast Tostadas with Eggs and Avocado. Crisp tortillas topped with creamy mashed beans, melted cheese, fresh avocado, and a perfectly cooked egg create a delicious and nutritious morning meal.

Three tostadas are shown on a white plate placed on a white marbled surface. Each tostada has three layers: the bottom layer is a crispy golden tortilla, the middle layer is melted yellow cheese mixed with black beans, and the top layer is a sunny-side-up egg with a bright yellow yolk and lightly browned edges. On top of the eggs, there are fresh avocado slices arranged on one side and bright pink pickled onions placed next to the avocado. The tostadas are sprinkled with chopped green herbs and white crumbled cheese. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 small corn tortillas
2 tablespoons extra-virgin olive oil, divided
Kosher salt
Freshly ground black pepper
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
6 large eggs
Pickled jalapeños, for serving
Pickled red onions, for serving
Salsa, for serving

Instructions

Step 1: Preheat your oven to 200°C. Arrange the tortillas in a single layer on a large baking sheet. Lightly brush both sides with 1 tablespoon of olive oil and sprinkle with salt. Bake for about 15 minutes until golden and crisp.
Step 2: In a small bowl, mash the black beans with a fork until mostly smooth but still slightly chunky. Stir in 3 tablespoons of water until the mixture is well combined.
Step 3: Spread the mashed bean mixture evenly over each baked tortilla. Sprinkle shredded pepper jack cheese on top. Return the baking sheet to the oven and bake for 5 minutes, or until the cheese melts.
Step 4: In a separate bowl, mash the avocado until smooth. Mix in the lime juice and chopped cilantro. Season with salt and freshly ground black pepper to taste.
Step 5: Heat the remaining 1 tablespoon of olive oil in a medium nonstick skillet over medium heat. Working in batches if necessary, crack the eggs into the skillet and cook for about 3 minutes until the whites are set. Season with salt and pepper.
Step 6: Spread the avocado mixture evenly on each tortilla. Top with a fried egg, pickled jalapeños, pickled red onions, and salsa. Serve immediately for the best taste and texture.

Tips & Variations

Use fresh corn tortillas if possible for better flavor and texture.
Swap pepper jack cheese for cheddar or Monterey Jack for a milder taste.
For extra protein, add cooked chorizo or bacon bits before adding the egg.
Replace pickled jalapeños and onions with fresh slices if you prefer less tangy toppings.

Storage

Store any leftover components separately in airtight containers in the refrigerator for up to 2 days. Reheat tortillas with beans and cheese briefly in the oven to restore crispness, and warm eggs separately in a skillet. Assemble fresh to maintain the best texture and flavor.

How to Serve

The image shows three tostadas on a round white plate, each with four visible layers. The bottom layer is a crispy golden-brown corn tortilla; the second layer is melted yellow cheese mixed with black beans scattered unevenly. On top, there is a fried egg with a bright, shiny yolk and crispy edges. The eggs are garnished with green cilantro leaves and a sprinkle of red chili powder. The topmost layer includes fresh green avocado slices and bright pink pickled onions placed in small piles on each tostada. The plate rests on a white marbled surface with small bits of cilantro and cheese scattered around. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these tostadas ahead of time?

You can prepare the bean mixture and mash the avocado in advance, but it’s best to toast the tortillas and cook eggs just before serving to keep everything fresh and crispy.

What can I use instead of black beans?

You can substitute black beans with pinto beans or refried beans depending on your preference. Both work well as a creamy base for the tostadas.