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Mexican Breakfast Tostadas

  • Author: Kylie Lato
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 6 tostadas 1x
  • Category: Breakfast
  • Method: Stovetop/Oven
  • Cuisine: Mexican/American

Description

15 minutes from start to finish is all it takes to get these gorgeous breakfast tostadas on the table! Minimal prep work AND minimal cook time means you can easily enjoy this hearty weekend-worthy brunch dish any day of the week!


Scale

Ingredients

  • 6 tostada shells
  • 8 teaspoons olive oil, dividedĀ 
  • 1/2 small red onion, diced
  • 2 cloves garlic, minced
  • 2 (15 oz.) cans black beans, drained and rinsed
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1 teaspoon diced chiles in adobo
  • 6 eggs
  • 1/2 cup crumbled cotija cheese
  • 1/2 cup my easy pico de gallo
  • kosher salt
  • fresh cracked pepper

Instructions

  1. Preheat oven to 350 degrees. Spread tostada shells out on a baking sheet in a single layer. Bake them for about 3-4 minutes just to warm them through. You can do this while you are prepping the beans and eggs for the tostada. Just be sure to set a timer so they don’t get too crispy!
  2. While the oven is preheating, heat 2 teaspoons olive oil in a large saute pan over medium heat.
  3. Add onion along with a pinch of salt and pepper and cook for 3-4 minutes, stirring frequently.
  4. Add garlic, cumin, chili powder and chiles in adobo and a large pinch of salt and pepper and cook for 1 minute, stirring frequently.
  5. Stir to combine.
  6. Turn heat to low and use a potato masher to mash beans. Mash until about half are mashed and half are still whole. Turn heat off, but leave pan on the burner to stay warm while you prepare the other components of the dish.
  7. Fry eggs in batches depending on the size of your pan by heating olive oil a large saute pan over medium heat. Use about 1 teaspoon of oil for each egg. Crack each egg into the oil, season with salt and pepper and cook for 1 minute, uncovered.
  8. Turn heat to low and cover pan with a tight fitting lid. Cook for another 3 minutes or until the whites are set and the yolks are still runny. Cook remaining eggs in the same fashion.
  9. To assemble tostadas, divide bean mixture between shells, spreading it in an even layer.
  10. Then add fried egg, a heaping tablespoon of cotija, a heaping tablespoon of my pico de gallo and a sprinkle of fresh cilantro. Serve immediately!

Notes

Don’t skip the step of heating the tostada shells in the oven for a few minutes before you top them. This is going to make them less brittle and less likely to crack while you are eating them. It seems like their flavor improves after a quick little toast in the oven too!

If Pico de Gallo and cotija cheese aren’t your cup of tea, feel free to customize these and make them using your family’s favorite toppings. Sometimes I’ll add shredded cheddar, sour cream, avocado or even crumbled bacon! Also, you can totally just scramble your eggs if you’re not feeling the runny yolk. They’ll be just as delicious!

Keywords: black bean tostadas, vegetarian tostadas, huevos rancheros