Breakfast Tostadas

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes

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
Pin
Servings4

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

Check out more healthy breakfast recipes on my Pinterest board!

Photo of Liz Della Croce

Hi, I’m Liz!

Hey there, I’m Liz Della Croce and I’m thrilled to have you here! My aim is to motivate and ignite your passion for cooking amazing meals for your loved ones. I believe in the power of real, wholesome ingredients that are bursting with flavor and won’t break the bank. Whether it’s a traditional Lebanese recipe from my family or a culinary creation from across the globe, you’ll be pleasantly surprised to discover that nutritious food can be exciting, affordable, and easy to prepare.

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6 responses to “Breakfast Tostadas”

  1. Julianne @ Beyond Frosting Avatar
    Julianne @ Beyond Frosting

    I need these in my life!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      They’re so good!!

  2. Gina @Running to the Kitchen Avatar
    Gina @Running to the Kitchen

    Such a great breakfast idea!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      So easy too!

  3. christine Avatar
    christine

    They look fantastic!!!!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Thank you so much!!!

Liz Della Croce eating black bean dip

Hi I’m Liz!

Hey there, I’m Liz Della Croce and I’m thrilled to have you here! My aim is to motivate and ignite your passion for cooking amazing meals for your loved ones.