Breakfast Tostadas

These oven-baked breakfast tostadas are topped with black beans, avocado, pico de gallo and a fried egg. The ultimate vegetarian, high protein, gluten free breakfast recipe.

Breakfast Tostadas with Black Beans and Eggs

This lightened-up oven baked breakfast tostadas are inspired by a recent visit to one of my favorite cities: Austin! Traditionally deep fried in oil, I prefer to brush the tortillas with a little olive oil then bake in a hot oven until crispy.

Breakfast Tostadas with a Fried Egg and Black Beans

Topped with all of my favorite Mexican ingredients including cumin-spiced mashed black beans, pico de gallo, queso fresco and avocado – you really can’t go wrong with this gluten free breakfast recipe.

Black Bean Breakfast Tostadas with a Fried Egg

For even more protein, top it with an egg cooked to your desired level of doneness. I like my eggs sunny side up but you could even top with scrambled eggs or sliced hard boiled.

Breakfast Tostadas a healthy vegetarian breakfast recipe

Right before serving, top with a dollop of lime crema for added creaminess and a cool texture to balance the rest of the dish.

Your fork is waiting.

Breakfast Tostadas with Black Beans and Eggs

Breakfast Tostadas

5 stars
These oven-baked breakfast tostadas are topped with black beans, avocado, pico de gallo and a fried egg.
PREP: 10 minutes
COOK: 20 minutes
TOTAL: 30 minutes
Servings: 4


Lime Crema

  • ½ cup sour cream
  • 1 teaspoon lime zest
  • 1 tablespoon lime juice
  • salt and pepper (to taste)


  • Pre-heat oven to 400 degrees and line a baking sheet with foil. Brush tortillas evenly on both sides with olive oil. Bake for 6-7 minutes per side or until brown and crispy.
  • While tortillas are baking, place black beans in a medium bowl and mash with lime juice, cumin, smoked paprika, salt and cayenne; set aside.
  • Prepare pico de gallo by mixing together all ingredients in a small bowl; set aside. Repeat with the lime crema in a third bowl.
  • To assemble tostadas, spread a couple tablespoons of the black bean puree on top of each crispy tortilla. Top with cotija cheese, avocado slices, pico de gallo and lime crema.
  • Right before serving, fry eight eggs to preference and top each tostada with one egg before serving.


Serving: 1tostadaCalories: 565kcalCarbohydrates: 42.8gProtein: 28.8gFat: 31.3gSaturated Fat: 11.8gMonounsaturated Fat: 19.5gCholesterol: 390mgSodium: 1283mgFiber: 9.4gSugar: 4g

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Check out more healthy breakfast recipes on my Pinterest board!

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