This blog post has been compensated by Dairy Farmers of America, Inc. All opinions are mine alone.
Start your day right with these crunchy, delicious Mexican Breakfast Tostadas!
I never skip breakfast, but I tend to be somewhat of a broken record.
My usual breakfast is an egg sandwich (or overnight oats) with iced coffee … pretty much every day. I love this simple morning routine, but once in awhile I like to make a meal that’s a little more exciting.
One way that I change things up is by adding a delicious Mexican twist to ordinary breakfast foods, like scrambled eggs. It’s easy to do with the right ingredients, like crunchy tostadas, homemade refried beans, and a little cheese.
My favorite breakfast lately are these yummy Mexican Breakfast Tostadas. They’re the perfect way to shake up your morning routine!
Mexican Breakfast Tostadas
If you are looking for Mexican breakfast ideas, then you are going to love these crunchy egg tostadas! They’re fresh tasting and full of flavor, plus simple to make.
The first step is making the tostadas from corn tortillas. It couldn’t be easier to bake the homemade tostadas, but if you want to skip a step, you can find ready made tostadas in many grocery stores.
The crunchy tostadas get topped with my easy and delicious homemade refried black beans, scrambled eggs, tomatoes, and avocado.
A sprinkle of queso fresco and a few dashes of hot sauce complete the dish. The whole meal takes minutes to make and is so tasty!
The perfect finishing touch for these yummy Mexican Breakfast Tostadas is La Vaquita® Queso Fresco, which I found at Kroger. A generous crumble of this fresh cheese, that’s hand wrapped in Texas, is an easy way to add authentic Mexican flavor to any recipe.
I love the story (which represents traditions handed down through generations of Mexican homestead cheese-makers) behind La Vaquita®!
In 1971, Maria Castro, who newly emigrated from the state of San Luis Potosi, Mexico began making queso fresco in her Houston home. Her artisanal, small-batch process was based on a recipe she learned from her grandmother on their family farm in Mexico.
Word quickly spread among friends and neighbors about the authenticity and quality of Maria’s cheese and requests for it began to trickle in.
Since then, La Vaquita® has helped define how Hispanic cuisine is enjoyed in Texas.
Their wonderful cheese (a range of quesos, as well as crema) continues to bring delicious, authentic flavor to everything it touches—from dishes prepared in home kitchens to chef-crafted culinary creations.
Queso fresco is a mild tasting, fresh cheese that’s meant for crumbling (not melting). Try crumbling a little La Vaquita® Queso Fresco on your favorite dish for a little Mexican flair!
These Mexican Breakfast Tostadas are such a fun and delicious way to start the day. I think they might be my new favorite breakfast!
Shake up your breakfast routine, and wake up to these Mexican Breakfast Tostadas!
Mexican Breakfast Tostadas
Ingredients
- 8 corn tortillas
For Beans:
- 2 teaspoons extra virgin olive oil
- 1 large clove garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon oregano
- 2 (15-ounce) can black beans
For Eggs:
- 2 teaspoons extra virgin olive oil
- 6 large eggs, lightly beaten
- salt
- pepper
For Topping:
- 1 avocado, diced
- 1 plum tomato, diced
- 4 ounces queso fresco, crumbled
- hot sauce
Instructions
Prepare Tortillas:
- Preheat oven to 425 degrees F.
- Place tortillas on a baking sheet in a single layer (use more than one pan if necessary).
- Bake tortillas for 3 to 4 minutes, flip, and continue cooking until crisp (another 3 to 4 minutes).
- Cool tortillas on a wire rack.
Prepare Beans:
- Heat 2 teaspoons olive oil in a medium pan over medium heat.
- Add garlic, chili powder, cumin, and oregano. Cook until fragrant, stirring constantly, about 30 seconds.
- Discard a little liquid from top of the beans, then add beans to pan.
- Mash about 1/2 of the beans, then stir well.
- Reduce heat to a simmer, then cook beans until thickened, about 5 minutes. Add a little water if they get too thick.
- Season to taste with salt.
Prepare Eggs:
- While beans are cooking, heat 2 teaspoons olive oil in a medium pan over medium heat.
- Season beaten eggs with salt and pepper, then add to pan and scramble.
Assemble Tostadas:
- Top tostadas with black beans, then eggs, tomato, and avocado.
- Sprinkle tostadas with queso fresco.
- Serve with hot sauce. Enjoy!
Loved this easy Mexican Breakfast?
If you enjoyed this yummy egg tostadas, then you’ll like these tasty recipes, too!
- Easy Egg and Black Bean Tacos
- Spicy Egg and Potato Breakfast Burritos
- Mexican Baked Eggs
- Vegetarian Breakfast Enchiladas
- Spicy Black Bean Cakes with Eggs and Avocado
What is your favorite breakfast recipe?
I Live in S Tx…so very common here….but can you tell me calories & fat intake etc. I just had surgery…want to eat healthy. Thx! I love your ideas!?
Hi, Janice! Thank you so much for stopping by. Unfortunately, I’m not sure about the exact calories/fat, but the tostadas are pretty healthy. You could try using the calorie calculator from SparkPeople.com (I’ve used this one before, and it’s easy to use) or MyFitnessPal.com. I hope that helps, and best wishes as you recover from your surgery. 🙂
Yum, these breakfast tostados look great. I can’t wait to try this cheese! [client]
Thank you so much, Janet! I hope you like them! 🙂