If you are searching for a vibrant and satisfying morning meal, the Breakfast Tostadas with Eggs and Avocado Recipe is an absolute must-try. This dish brings together crispy corn tortillas, creamy avocado, runny fried eggs, and a flavorful layer of black beans and melted pepper jack cheese in a way that feels both comforting and exciting. Every bite bursts with contrasting textures and fresh, bright flavors, making it a feast for both the eyes and the palate. It’s a perfect balance of protein, healthy fats, and zest that fuels your day with joy and energy.
Ingredients You’ll Need
Creating this Breakfast Tostadas with Eggs and Avocado Recipe is wonderfully simple thanks to wholesome, easy-to-find ingredients that each play a unique role in building layers of taste and texture. From the crispy tortillas to the creamy avocado mash, every element contributes to a harmonious breakfast experience.
- 6 small corn tortillas: Crisp and sturdy, these serve as the perfect base for your toppings and provide delightful crunch.
- 2 tablespoons extra-virgin olive oil, divided: Adds richness and helps achieve a golden, crispy texture on the tortillas and perfectly cooked eggs.
- Kosher salt: Enhances every ingredient’s natural flavor, making each bite pop.
- Freshly ground black pepper: Offers a gentle kick that complements the creamy and cheesy elements.
- 1 can (425 g) black beans, rinsed and drained: Provides hearty protein and a creamy base to spread over tortillas.
- 3 tablespoons water: Helps mash the beans smoothly for easy spreading.
- 120 g shredded pepper jack cheese: Melts into the beans, adding a perfect spicy, gooey layer of flavor.
- 1 avocado, halved and pitted: The star of creaminess, offering buttery texture and healthy fats.
- Juice of 1/2 lime: Brightens the avocado mash with a citrus zing.
- 2 tablespoons chopped fresh cilantro: Adds a fresh, herbaceous note that ties all components together beautifully.
- 6 large eggs: Fried to perfection, bringing richness and that irresistible yolk goodness.
- Pickled jalapeños, for serving: Provide a spicy tangy kick that elevates the dish.
- Pickled red onions, for serving: Add a vibrant acidity and crunch for contrast.
- Salsa, for serving: A burst of fresh tomato and chili flavor to round out every tostada.
How to Make Breakfast Tostadas with Eggs and Avocado Recipe
Step 1: Crisp the Tortillas
Start by preheating your oven to 200°C, then arrange those beautiful corn tortillas in a single layer on a large baking sheet. Lightly brush both sides with half of the olive oil and sprinkle with kosher salt. Bake them for about 15 minutes until they turn that perfect golden crisp. This step sets the foundation with the irresistible crunch that every great tostada needs.
Step 2: Prepare the Black Bean Spread
While the tortillas are crisping up, grab a small bowl to mash your black beans using a fork. Aim for a texture that’s mostly smooth but still holds a bit of chunkiness for heartiness. Mix in 3 tablespoons of water to loosen the mixture slightly, creating a spread that will cling deliciously to the crispy tortillas.
Step 3: Build the Cheesy Base
Once your tortillas are beautifully crisp, spread the black bean mixture evenly over each one. Next, sprinkle the shredded pepper jack cheese generously on top. Pop them back into the oven for another 5 minutes to melt the cheese to a gooey, slightly spicy perfection that melds wonderfully with the beans.
Step 4: Make the Avocado Mash
In a separate bowl, mash the ripe avocado until silky smooth. Mix in the fresh lime juice and chopped cilantro, then season with salt and freshly ground black pepper to taste. This creamy, zesty layer adds the refreshing contrast that makes these tostadas so special.
Step 5: Fry the Eggs
Heat the remaining olive oil in a nonstick skillet over medium heat. Gently crack in the eggs, working in batches if needed, and cook for about 3 minutes until the whites are just set but the yolks remain luscious and runny. Don’t forget to season them lightly with salt and pepper to enhance their natural richness.
Step 6: Assemble and Serve
Spread the avocado mixture over the cheesy black bean layer on each tostada. Carefully place a fried egg on top, then finish with your favorite pickled jalapeños, pickled red onions, and a drizzle of fresh salsa. Serve immediately to enjoy the contrasting textures and vibrant flavors at their best.
How to Serve Breakfast Tostadas with Eggs and Avocado Recipe
Garnishes
The toppings make this dish really shine. Pickled jalapeños bring a spicy tang that wakes up your taste buds, while pickled red onions add a crisp, acidic bite that cuts through the richness. A fresh salsa drizzle ties everything together and adds a juicy brightness that’s simply irresistible.
Side Dishes
This dish stands beautifully on its own, but for a fuller breakfast spread, consider serving it alongside fresh fruit salad or a light green salad with citrus vinaigrette. A cup of black coffee or fresh-squeezed orange juice pairs perfectly with these tostadas for a truly satisfying morning feast.
Creative Ways to Present
If you’re feeling a little creative, try layering the components in a wide, shallow bowl to create a tostada salad or serve the avocado mash in small bowls alongside the crisp tortillas for a “build-your-own” style brunch. You can also swap the fried eggs for scrambled or poached eggs for a different texture and experience.
Make Ahead and Storage
Storing Leftovers
If you have any leftover tostadas, it’s best to store the components separately for maximum freshness. Keep the crispy tortillas in an airtight container and the avocado mash in a sealed jar with a little lime juice on top to prevent browning. The black bean and cheese layer can also be refrigerated in a separate container.
Freezing
Due to the fresh eggs and avocado, freezing entire assembled tostadas isn’t recommended. However, you can freeze the black bean and cheese mixture on its own, then thaw and reheat when ready to assemble fresh tostadas. This keeps your prep manageable and flavor intact.
Reheating
Reheat the tortillas gently in a low oven to bring back their crispiness. Warm the black bean and cheese layer on the stovetop or in a microwave, then reassemble with freshly mashed avocado and a newly cooked egg for optimal taste and texture.
FAQs
Can I use flour tortillas instead of corn tortillas?
Absolutely! Flour tortillas will give you a softer texture rather than the characteristic crunch of corn tortillas, but they still taste fantastic with the black beans and avocado topping.
What if I don’t have pepper jack cheese?
You can substitute with other melting cheeses like Monterey Jack, cheddar, or even a mild feta if you want a tangier twist. The cheese mainly adds gooey texture and a hint of spice.
How can I make this recipe vegan?
Simply skip the eggs and use vegan cheese or nutritional yeast instead. You can also add sautéed mushrooms or tofu scramble to keep the protein high and texture interesting.
Is it okay to prepare the avocado mixture in advance?
Yes, but to avoid browning, press a piece of plastic wrap directly onto the surface of the mashed avocado and keep it airtight in the fridge. Use it within 24 hours for the best color and flavor.
Can I bake the eggs instead of frying them?
Definitely! Baking the eggs on top of the tostadas in the oven is a great hands-off method. Just crack them over the assembled tostadas and bake until the whites are set but yolks are still runny, about 8-10 minutes at 200°C.
Final Thoughts
There’s something truly special about the Breakfast Tostadas with Eggs and Avocado Recipe that makes it feel like a celebration at your breakfast table. The way crunchy, creamy, spicy, and fresh flavors come together is nothing short of magic. I wholeheartedly encourage you to give this recipe a try; it’s sure to become one of your favorite breakfasts for energizing and delicious mornings ahead.
Print
Breakfast Tostadas with Eggs and Avocado Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Description
These Breakfast Tostadas with Eggs and Avocado are a delicious and satisfying morning meal featuring crispy corn tortillas topped with mashed black beans, melted pepper jack cheese, creamy avocado cilantro spread, and perfectly fried eggs. Enhanced with pickled jalapeños, pickled red onions, and salsa, they offer a vibrant blend of textures and flavors that make for a hearty and flavorful breakfast or brunch.
Ingredients
Tortillas and Toppings
- 6 small corn tortillas
- 2 tablespoons extra-virgin olive oil, divided
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Bean Mixture
- 1 can (425 g) black beans, rinsed and drained
- 3 tablespoons water
- 120 g shredded pepper jack cheese
Avocado Spread
- 1 avocado, halved and pitted
- Juice of 1/2 lime
- 2 tablespoons chopped fresh cilantro
Eggs and Garnishes
- 6 large eggs
- Pickled jalapeños, for serving
- Pickled red onions, for serving
- Salsa, for serving
Instructions
- Preheat and Prepare Tortillas: Preheat your oven to 200°C (about 400°F). Arrange the six small corn tortillas in a single layer on a large baking sheet. Lightly brush both sides of each tortilla with 1 tablespoon of the olive oil, then season with kosher salt. Bake them in the oven for approximately 15 minutes, or until they are golden brown and crisp.
- Make the Bean Spread: In a small bowl, use a fork to mash the rinsed and drained black beans until they become mostly smooth but still retain a bit of chunkiness. Stir in 3 tablespoons of water until the mixture is evenly combined.
- Assemble and Melt Cheese: Evenly spread the mashed black bean mixture over each of the baked tortillas on the baking sheet. Sprinkle 120 grams of shredded pepper jack cheese evenly over the beans on each tortilla. Return the baking sheet to the oven and bake for an additional 5 minutes, or until the cheese has melted.
- Prepare Avocado Mixture: In a separate bowl, mash the halved and pitted avocado until smooth. Add the juice of half a lime and the chopped fresh cilantro to the avocado. Season the mixture with kosher salt and freshly ground black pepper to taste, and mix well.
- Cook the Eggs: Heat the remaining 1 tablespoon of olive oil in a medium nonstick skillet over medium heat. Working in batches if necessary, crack the six large eggs into the skillet. Cook them for about 3 minutes, until the egg whites are set but the yolks remain runny or cooked to your preference. Season the eggs with salt and pepper.
- Assemble Tostadas and Serve: Spread a layer of the avocado mixture onto each tortilla topped with melted cheese and beans. Place a cooked fried egg on top of each. Garnish with pickled jalapeños, pickled red onions, and your favorite salsa. Serve immediately to enjoy the tostadas warm and fresh.
Notes
- For extra crispiness, you can broil the tortillas topped with cheese for the last 1-2 minutes but watch closely to prevent burning.
- If desired, you can substitute pepper jack cheese with Monterey Jack or a mild cheddar.
- To make this recipe vegan, replace eggs with tofu scramble and use a vegan cheese alternative.
- Adjust the level of pickled jalapeños and salsa according to your spice preference.
- Leftover tostadas can be stored separately but are best assembled and eaten fresh.
