Description
Crispy tortillas topped with creamy avocado, spicy scrambled eggs, fresh salsa, and cheese for a delightful breakfast.
Ingredients
Scale
- Small corn tortillas
- Olive oil or cooking spray
- 4 large eggs
- 1 ripe avocado, smashed
- 1 cup black beans, rinsed and drained
- 1 tomato, diced
- 1/2 cup red onion, finely chopped
- 1/2 cup corn (canned or frozen)
- 1/2 cup shredded cheese (pepper jack or cheddar)
- Fresh cilantro, chopped (for garnish)
- 1 lime, cut into wedges
- Salt and pepper, to taste
- Optional: hot sauce for an extra kick
Instructions
- Preheat your oven to 400°F (200°C) and place tortillas on a baking sheet. Drizzle with olive oil or spray with cooking spray and bake for 5-7 minutes until golden and crisp.
- Heat a non-stick skillet over medium heat. Crack the eggs into a bowl, whisk with salt and pepper, and pour into the skillet. Scramble until just set.
- Layer the baked tortillas with black beans and then add the scrambled eggs on top.
- Dollop the smashed avocado generously on each tostada.
- Sprinkle diced tomatoes and red onions over the tostadas, followed by corn and shredded cheese.
- Finish with a dash of salt, lime juice, and chopped cilantro. Drizzle with hot sauce if desired.
- Serve immediately while warm and crispy, with fresh fruit or light salad on the side.
Notes
Customize toppings with bell peppers, spinach, or feta cheese; substitute eggs with scrambled tofu for a vegan option.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tostada
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 186mg