Breakfast Tostadas
I adore a wonderfully tasty breakfast that's both uncomplicated and unbelievably delicious, and these tostadas perfectly fit the bill. I prepare these delectable treats by crafting fresh tostadas from corn tortillas, which, in my opinion, always boast superior flavor and require minimal effort. However, if you prefer, you can easily opt for store-bought tostadas and save yourself some time in the morning. While the toppings I've chosen for these tostadas are my personal favorites, feel free to customize them to your liking. You could cook a sunny-side-up egg instead or add a dollop of sour cream on top. The beauty of this recipe is that you can vary the toppings each time you prepare it, yet still achieve mouthwatering results.
Ingredients
- 6 small corn tortillas
- 2 tbsp. extra-virgin olive oil, divided
- Kosher salt
- 1 (15-oz.) can black beans, rinsed and drained
- 3 tbsp. water
- 1 c. shredded pepper jack cheese
- 1 avocado, halved and pitted
- Juice of 1/2 lime
- 2 tbsp. chopped fresh cilantro
- Freshly ground black pepper
- 6 large eggs
- Pickled jalapeños, pickled red onions, and salsa, for serving
Instructions
- Preheat oven to 400°. On a large baking sheet, arrange tortillas in a single layer. Lightly brush both sides with 1 tablespoon oil; season with salt. Bake until golden and crispy, about 15 minutes.
- In a small bowl, mash beans with a fork until mostly smooth but with some chunks remaining. Stir in water.
- Divide beans among tortillas and spread in an even layer. Top with cheese. Continue to bake until cheese is melty, about 5 minutes more.
- In another small bowl, smash avocado until smooth. Stir in lime juice and cilantro; season with salt and pepper.
- In a medium nonstick skillet over medium heat, heat remaining 1 tablespoon oil. Working in batches, crack eggs into pan and cook until whites are set, about 3 minutes; season with salt and pepper.
- Top tortillas with smashed avocado, 1 egg, jalapeños, onions, and salsa.
Tried this recipe?Let us know how it was!