Skip to content

Breakfast Tostadas

  • Last Updated:

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 mins
COOK: 20 mins
TOTAL: 30 mins
Save
Servings: 4

Ingredients
 

Lime Crema

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

Instructions
 

  • 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.

Nutrition

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

SHOW AND TELL ON INSTAGRAM!Show me your creation and rate it below! Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!

Check out more healthy breakfast recipes on my Pinterest board!

nv-author-image

Liz DellaCroce

Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:

Leave a Reply

Your email address will not be published. Required fields are marked *

Your feedback is important to us. Rate what you thought of this.




This site uses Akismet to reduce spam. Learn how your comment data is processed.