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
Scale
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.
