Breakfast Tostadas
Crispy corn tostadas topped with flavorful eggs, creamy avocado, and hearty black beans, all drizzled with fresh salsa make for a delightful morning dish.
Ingredients
Main Ingredients
- 4 large eggs Opt for large eggs for best texture.
- 4 pieces corn tostadas Store-bought or homemade for a fresher taste.
- 1 cup black beans Rinsed and drained.
- 1 medium avocado Choose ripe avocados for the best flavor.
- 1 cup salsa Fresh salsa enhances the dish.
- 1 tablespoon olive oil For cooking eggs and beans.
- to taste salt Essential seasoning.
- to taste pepper Adds flavor.
- 1 tablespoon chopped cilantro Optional garnish.
Instructions
Preparation
- Preheat the oven to 350°F. Heat the corn tostadas for about 5 minutes until crispy and warm.
- In a medium skillet, add one tablespoon of olive oil and heat over medium heat.
- Pour in the rinsed black beans and season with salt and pepper. Cook for about 5-7 minutes until heated through.
- Whisk the eggs with salt and pepper in a separate bowl. In the same skillet, pour in the eggs and cook gently, stirring frequently, for about 3-4 minutes until soft and fluffy.
- Layer the crispy tostadas starting with black beans, then top with scrambled eggs.
- Arrange slices of avocado on top and finish with salsa.
- Sprinkle with chopped cilantro for a fresh finish.
Notes
Consider customizing with additional toppings like roasted veggies or cheese. Leftovers can be stored in an airtight container for up to 3 days.