Mornings can be a scramble, but breakfast shouldn’t have to be! These black bean breakfast tostadas are my go-to for a quick, flavorful, and satisfying start to the day.

There’s something about the combination of crispy corn tortillas, creamy black beans, melty cheese, and a perfectly cooked egg that hits the spot. Plus, the toppings? Endless possibilities! Let’s get started, and I’ll share some tips.

Ingredients for Spicy Black Bean Breakfast Tostadas!

• 6 small corn tortillas
• 2 tbsp. extra-virgin olive oil, divided
• Kosher salt
• 1 (15-oz.) can black beans, rinsed and drained
• 3 tbsp. water
• 1 c. shredded pepper jack cheese (or your favorite cheese)
• 1 avocado, halved and pitted
• Juice of 1/2 lime
• 2 tbsp. chopped fresh cilantro
• Freshly ground black pepper
• 6 large eggs
• Pickled jalapeños, pickled red onions, and salsa for serving (optional)

Directions for Spicy Black Bean Breakfast Tostadas!

• Crispy Tortillas:
  • • Preheat your oven to 400°F (200°C).
    • Brush one side of each tortilla with a thin layer of olive oil and sprinkle with a pinch of salt.
    • Arrange the tortillas on a baking sheet in a single layer and bake for 5-7 minutes or until golden brown and crispy.
    • Flip the tortillas halfway through baking for even browning.
• Creamy Black Beans: Heat the olive oil in a skillet over medium heat while the tortillas are crisping. Add the rinsed and drained black beans. Mash them slightly with a fork, leaving some texture. Season with a pinch of salt and cook for 2-3 minutes, until warmed. Stir in 3 tablespoons of water to create a creamy consistency.
• Cheesy Goodness:
  • • Reduce the heat to low and spread the mashed black beans evenly over the crispy tortillas.
    • Top each tostada with a generous sprinkle of your favorite shredded cheese.
    • Add the baking sheet to the oven for 2-3 minutes or until the cheese is melted and bubbly.
• Avocado Magic: In a small bowl, mash the avocado with the lime juice, a pinch of salt, and chopped cilantro. This creamy avocado mixture will be the perfect excellent counterpoint to the warm flavors on the tostada.
• Eggcellent Addition: Now, it’s egg time! You can cook your eggs any way you like—sunny side up, scrambled, or over easy. I like to fry mine in a separate pan with some butter for a touch of richness.
• Assemble and Devour!: To assemble your masterpiece, place a cooked egg on top of each cheesy tostada. Dollop a generous amount of the avocado crema on the side, and then it’s time for the fun part – toppings! Pickled jalapeños, vibrant red onions, and a spoonful of fresh salsa add a delightful punch of flavor and texture.

Serving and Sides

This recipe makes 6 hearty breakfast tostadas, perfect for feeding yourself or a small crowd. And the beauty is that it’s completely customizable. Don’t have pepper jack cheese? Use cheddar or Monterey Jack! No avocado? Chopped tomatoes or salsa verde work great, too.

As for sides, fresh fruit or a simple green salad are perfect complements. But honestly, these breakfast tostadas are so filling you might not even need anything else!

 

Conclusion 

These black bean breakfast tostadas are a delicious and satisfying way to fuel your body for the day ahead. They’re quick to prepare, require minimal ingredients, and offer endless possibilities for customization. So ditch the bland cereal and dive into this flavorful fiesta!

FAQs:

Can I use pre-made tostada shells?

Absolutely! If you’re short on time, pre-made shells work perfectly. Warm them up in the oven according to package instructions for optimal crispness.

What are some other protein options besides eggs?

Scrambled tofu or crumbled chorizo would be fantastic alternatives.

How can I make this recipe vegan?

Omit the cheese and use plant-based milk to create a creamy consistency for the black beans.

Now, go forth and conquer your morning with these fantastic breakfast tostadas!