Mexican Breakfast Tostadas

• 4 small corn tortillas
• 1 can (15 oz) black beans, drained and rinsed
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 4 large eggs
• 1/4 teaspoon cayenne pepper
• Salt to taste
• 1/4 cup crumbled queso fresco or feta cheese (optional)
• 1/4 cup diced red onion
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges
• 1 avocado, diced
• Hot sauce, for serving

Steps

1. 1 Preheat oven to 350°F. Place tortillas on a baking sheet and bake for 10 minutes, flipping halfway through, until crispy.
2. 2 In a small pot, heat black beans with cumin and chili powder over medium heat until warm.
3. 3 In a separate pan, scramble eggs with cayenne pepper and a pinch of salt until just set.
4. 4 Top each tostada with a spoonful of black beans, scrambled eggs, diced avocado, red onion, and cilantro.
5. 5 Sprinkle with cheese if using, and serve with lime wedges and hot sauce on the side.
6. 6 Enjoy immediately for the best texture and flavor!

Nutrition

Tips

• For a make-ahead option, prepare the beans and scramble the eggs ahead of time, then reheat gently before assembling.
• Feel free to swap in your favorite hot sauce for an extra kick.
• If you prefer a vegan option, omit the cheese and ensure your hot sauce is vegan.

Storage

Store assembled tostadas in an airtight container in the fridge for up to 2 days. Reheat in a toaster oven or skillet to restore crispiness.

Serving Suggestions

• Pair with a refreshing glass of agua fresca or a strong cup of coffee.
• Serve with a side of fresh fruit salsa for a burst of sweetness.

FAQ