Breakfast Tostadas
These oven-baked breakfast tostadas are topped with black beans, avocado, pico de gallo and a fried egg.
Servings 4
Calories 565kcal
Ingredients
- 8 corn tortillas
- 1 tablespoon extra virgin olive oil
- 15 ounces canned black beans drained and rinsed
- 1 tablespoon lime juice
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ¼ 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
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: 1tostada | Calories: 565kcal | Carbohydrates: 42.8g | Protein: 28.8g | Fat: 31.3g | Saturated Fat: 11.8g | Monounsaturated Fat: 19.5g | Cholesterol: 390mg | Sodium: 1283mg | Fiber: 9.4g | Sugar: 4g