Breakfast Tostadas
Recipe type: breakfast
Prep time: 
Total time: 
Serves: 4 servings
Simple Breakfast Tostadas are topped with seasoned black beans, fresh salsa, two cheeses and fried eggs.
  • 4 corn tostada shells
  • 4 large eggs
  • ½ C seasoned black beans (I seasoned the black beans with some cumin and the salsa I used in this recipe - see instructions below)
  • ½ C shredded cheddar cheese
  • 4-8 tbsp of salsa (this will depend on your preference)
  • Fresh ground black pepper
  • Sour Cream (optional)
  • Crumbled Queso Fresco for garnish (optional)
  • Fresh Chopped Cilantro for garnish (optional)
  1. Preheat your oven to 180 degrees. Place the tostada shells directly on the middle oven grate and heat for about 5 minutes. You can then turn off the oven and leave the tostadas in there until you are ready to use them. This will keep them warm.
  2. Heat the black beans in a sauce pan over medium heat. Season with a pinch of cumin and about 1½ tbsp of salsa, if desired. Once the beans are hot, cover and turn off the heat.
  3. Cook your eggs to preference. I cooked over easy eggs but you could do sunny side up or scrambled, too.
  4. Assemble the tostadas. Place the tostadas on plates or a large tray. Top each tostada with 2 tbsp of the black beans, 2 tbsp of shredded cheese, 1-2 tbsp of salsa and the eggs (one egg for each tostada. If using scrambled, spoon equal amounts of eggs over each tostada). Sprinkle the eggs with ground black pepper. Top each egg with about 1 tsp of sour cream and then sprinkle with queso fresco and chopped cilantro.
Nutrition Information
Serving size: 1 tostada Calories: 220 Fat: 12g Carbohydrates: 16g Sugar: 3g Sodium: 393mg Protein: 12g
Recipe by This Gal Cooks at