Breakfast Tostadas with Black Beans and Eggs
Forget Taco Tuesday. It’s Tostada Monday and we’re going to stuff our faces with Breakfast Tostadas today.
Crispy crunchy tostadas are topped with black beans, homemade salsa, shredded cheddar and an ooey gooey runny egg. Garnished with fresh cilantro and queso fresco. They’re a vegetarian Tex-Mex lover’s dream breakfast. ♥︎
Before we talk about breakfast tostadas, do you mind if we talk about Daylight Savings Time?
Are you as I am that Daylight Savings Time started yesterday?
- Feeling like you lost an hour of sleep?
- Feeling like you just cannot go on with life because your weekend was one hour shorter than the previous weekend?
- Feeling like today is the worst because it’s the Monday after Daylight Savings Time beginning?
I am not feeling any of those. I’m actually excited that we now have an extra hour of daylight in the evening! I’ve been counting down to Daylight Savings Time for weeks. You can ask my co-workers. They know all about it and have probably snickered behind my back about my silly counting down of the days until DST arrived. Nah, not really. They snickered about it right to my face. But it was all in fun. :)
This is a great recipe to use for a quick savory breakfast that requires minimal cleanup.
To make these breakfast tostadas, I topped crisp, crunchy tostadas with seasoned black beans and this Blender Salsa from Averie Cooks. To date, it’s the best homemade salsa recipe I’ve tried. I highly recommend trying it. Then I topped the tostadas with shredded cheddar, over easy eggs, fresh chopped cilantro and queso fresco. If you’d like to cut back on the cheese, you could leave out either the queso fresco or the shredded cheddar cheese.
Amount Per Serving: Calories: 220 Total Fat: 12g Sodium: 393mg Carbohydrates: 16g Sugar: 3g Protein: 12g