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.
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.
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.
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.
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.
These oven-baked breakfast tostadas are topped with black beans, avocado, pico de gallo and a fried egg.
- 8 corn tortillas
- 1 tablespoon olive oil
- 15 ounces canned black beans drained and rinsed
- 1 tablespoon lime juice
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne
- 4 ounces queso fresca or cotija cheese crumbled
- 1 avocado pitted and sliced
- 4 servings Pico de Gallo
- 4 servings Lime Crema see below
- 8 eggs fried to desired doneness
- 1/2 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.
Photography by Alejandro Photography // Recipe by The Lemon Bowl
Disclosure: I am honored to be a Dairy Ambassador for Milk Means More. Thank you for supporting the brands that make The Lemon Bowl possible. All thoughts are my own.
Check out more healthy breakfast recipes on my Pinterest board!