Breakfast Tostada
A crispy corn tortilla piled high with savory black beans, fluffy scrambled eggs, and fresh toppings like avocado and salsa. This vibrant Southwest-inspired breakfast is quick, satisfying, and full of flavor.
For 4 servings
4 steps. 15 minutes total.
- 1
Step 1
- a.Prepare Toppings & Beans
- b.Slice the avocado, crumble the cotija cheese, and chop the cilantro. Set aside in small bowls for easy assembly.
- c.In a small saucepan, combine the rinsed black beans, ground cumin, chili powder, and 1/4 tsp of salt. Heat over medium heat for 3-5 minutes, stirring occasionally. Lightly mash some beans with a fork for a creamier texture.
- 2
Step 2
- a.Fry the Tostada Shells
- b.Heat vegetable oil in a large skillet over medium-high heat (about 1/4 inch deep). The oil is ready when a drop of water sizzles instantly.
- c.Carefully place one tortilla in the hot oil. Fry for 60-90 seconds per side, using tongs to flip, until golden brown and crispy.
- d.Remove the tortilla to a wire rack or paper towel-lined plate to drain. Immediately sprinkle with a pinch of salt.
- e.Repeat with the remaining tortillas, adding more oil if needed. Keep warm in a 200°F (95°C) oven.
- 3
Step 3
- a.Scramble the Eggs
- b.In a medium bowl, whisk together the eggs, milk, the remaining 1/2 tsp salt, and black pepper until light and frothy.
- c.Melt butter in a non-stick skillet over medium-low heat. Pour in the egg mixture.
- d.Cook for 2-4 minutes, stirring gently and constantly with a spatula, until the eggs form soft, creamy curds. Remove from heat just before they are fully cooked, as they will continue to cook from residual heat.
- 4
Step 4
- a.Assemble and Serve
- b.Place a crispy tostada shell on each plate.
- c.Spread a generous layer of the warm black bean mixture over the shell.
- d.Top with a portion of the fluffy scrambled eggs.
- e.Garnish with sliced avocado, salsa, crumbled cotija cheese, and fresh cilantro.
- f.Serve immediately with lime wedges on the side for squeezing over the top.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the crispiest tostadas, ensure your oil is hot enough before adding the tortilla.
- 2Use corn tortillas for the best crunch; flour tortillas tend to become chewy rather than crispy.
- 3For creamier eggs, cook them low and slow, and remove them from the heat just before they look done.
- 4You can bake the tortillas for a healthier version: lightly brush with oil, sprinkle with salt, and bake at 400°F (200°C) for 5-7 minutes per side until crisp.
- 5These are best eaten immediately to prevent the tortilla from becoming soggy.
Adapt it for your goals.
Protein Boost
Add cooked chorizo, shredded chicken, or seasoned ground beef on top of the beans for an even heartier meal.
Different BeansDifferent Beans
Swap the seasoned black beans for classic refried pinto beans.
Extra ToppingsExtra Toppings
Add a dollop of sour cream or Mexican crema, pickled red onions, or sliced jalapeños for extra flavor and texture.
Make it VeganMake it Vegan
Use a plant-based egg scramble (like tofu scramble), omit the butter and cheese, and ensure your salsa and tortillas are dairy-free.
Why this is on our healthy list.
Excellent Source of Protein
With both eggs and black beans, this dish is packed with high-quality protein, essential for muscle repair, satiety, and sustained energy throughout the morning.
Rich in Dietary Fiber
Black beans and avocado are fantastic sources of fiber, which aids in digestion, helps maintain stable blood sugar levels, and promotes a feeling of fullness.
Provides Healthy Fats
Avocado is rich in monounsaturated fats, which are beneficial for heart health and can help reduce bad cholesterol levels.
Nutrient-Dense Breakfast
This meal delivers a wide range of vitamins and minerals, including iron from beans, choline from eggs, and potassium from avocado, making it a powerful start to your day.
Frequently asked questions
A single Breakfast Tostada, as prepared in this recipe, contains approximately 450-550 calories. The exact number can vary based on the size of the eggs, the type of salsa used, and the amount of oil absorbed during frying.