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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 mins
    COOK: 20 mins
    TOTAL: 30 mins
    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
    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!


    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:

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