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Mexican Breakfast Tostadas
Wake up to these delicious Mexican Breakfast Tostadas!
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
Breakfast
Cuisine:
Mexican, Tex Mex
Servings:
8
tostadas
Author:
Ginnie
Ingredients
8
corn tortillas
For Beans:
2
teaspoons
extra virgin olive oil
1
large clove
garlic,
minced
1
teaspoon
chili powder
½
teaspoon
cumin
¼
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 ½ 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!
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@HelloLittleHome
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#hellolittlehome
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