Breakfast Tostadas Recipe

I adore greeting the new day with a breakfast that’s joyfully and satisfyingly delicious yet bursting with nutrients. Breakfast Tostadas are an ideal morning meal, offering the lovely contrasts of crunchy tortilla shells and creamy fillings.

They may look like open-faced tacos, but their flavor profiles are unique. Tostadas are a blank canvas, ready to showcase whatever ingredients you desire to pile high.

My grandma always used beans as a base. She would spread a layer of mashed pinto beans on her tostadas before adding whatever else she felt like.

For me, that’s the perfect way to start with breakfast.

Ingredients

Corn tostada shells:
A crunchy base is a source of carbohydrates and natural fiber.

Eggs:
Protein of high quality, supplies necessary amino acids, abundant in vitamins.

Refried beans:
Outstanding protein and fiber; keeps you satisfied for a longer period.

Shredded cheese:
Injects creaminess; is a source of good calcium; is a source of protein.

Avocado:
Nourishing fats, such as those found in avocados, provide a smooth, creamy texture, as well as beneficial nutrients like vitamin E and potassium.

Ingredient Quantities

• 4 corn tostada shells
• 4 large eggs
• 1 cup refried beans
• 1/2 cup shredded cheese (cheddar or Monterey Jack)
• 1/2 cup salsa
• 1 avocado, sliced
• 1/4 cup chopped fresh cilantro
• Salt and pepper, to taste
• Olive oil or cooking spray

Instructions

1. Set your oven to 350°F (175°C) to warm up. In the meantime, place the tostada shells on a baking sheet, laying them out flat.

2. As the oven heats, the refried beans are warmed in a small saucepan over low heat. The beans are stirred occasionally until they are just warm and have achieved a smooth consistency.

3. Put the tostada shells in the oven and bake for approximately 5 minutes until they are crisp. Take them out of the oven.

4. In a small non-stick frying pan, heat a little olive oil or a non-stick cooking spray over medium heat. Put the eggs in and season them with salt and pepper. Fry them until the whites have set and the yolks are cooked to your preferred level of doneness.

5. Take a nice big spoonful of warm refried beans and spread it onto each tostada shell as if you were frosting a cake. Make sure to cover the entire surface of the shell with beans, taking care to layer them evenly and smoothly, from edge to edge.

6. Top each tostada with shredded cheese, placing it over the beans.

7. Place a cooked egg on top of the cheese layer on each tostada with care.

8. Salsa should be spooned over each egg-topped tostada so that a couple of tablespoons covers it completely.

9. Evenly distribute the slices of avocado among the tostadas, placing them atop the salsa.

10. Before serving, sprinkle with chopped cilantro. Your breakfast tostadas are now ready to be enjoyed as a fresh and flavorful first meal of the day!

Equipment Needed

1. Oven
2. Baking sheet
3. Small saucepan
4. Spoon (for stirring and spreading)
5. Non-stick frying pan
6. Spatula (for frying and moving eggs)
7. Knife (for slicing avocado)
8. Cutting board (for chopping cilantro and slicing avocado)
9. Measuring cups (for beans, cheese, and salsa)

FAQ

• Can I use flour tortillas instead of corn tostada shells?You can substitute flour tortillas, but they will not have the same taste and texture. If you want the closest thing possible to a corn tortilla, you should bake the flour tortillas until they are nice and crisp.
• What can I use as a substitute for refried beans?Black bean spread or mashed pinto beans can be used in place of refried beans.
• How can I make this recipe spicier?For extra heat, add jalapeños to the salsa or sprinkle red pepper flakes over the tostadas.
• Is it possible to make this recipe dairy-free?Yes, eliminate the cheese or use a dairy-free cheese alternative to make the recipe dairy-free.
• Can these tostadas be made in advance?The optimal way to guarantee freshness and crispness is to prep all of the elements in advance and put the dish together right before serving.
• How do I prevent the tostada shells from becoming soggy?An even thinner layer of beans is what you want, not just for flavor but also for function: to serve as a slick, slightly wet barrier between the shells and the topping.

Substitutions and Variations

4 large eggs – A vegan option may use scrambled tofu in place of the eggs.
1 cup refried beans – For a chunkier texture, substitute black beans or pinto beans.
1/2 cup shredded cheese – Use an alternative cheese if you’re avoiding dairy, or substitute feta for a tangy twist.
1/2 cup salsa – Swap in chopped fresh tomatoes and jalapeños for a less soupy option.
1 avocado, sliced – Reach for the guacamole if you want to spread something creamy on the tostada.