20-Minute Breakfast Tostadas with Avocado – Irresistible Crunch
A savory Mexican-inspired breakfast tostada with crispy corn shells, creamy avocado, and protein-packed eggs.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 4 small corn tostada shells
- 1 cup black beans (refried or whole, warmed)
- 4 large eggs
- 1 ripe avocado, sliced
- 1/4 cup pickled red onions
- 1 jalapeño, thinly sliced (optional)
- 1/3 cup shredded cheddar or queso fresco
- 2 tbsp chopped fresh cilantro
- 1 tbsp olive oil
- Salt & pepper to taste
- Dash of chili powder or Tajín (optional)
Instructions
- Warm black beans in a pan and lightly toast tostada shells in the oven or skillet.
- Heat olive oil in a nonstick pan and fry eggs sunny-side up.
- Spread warm black beans on each tostada, sprinkle with cheese, and top with a fried egg.
- Add avocado slices, pickled onions, jalapeños, and chili powder.
- Garnish with cilantro, salt, and pepper.
Notes
- For extra flavor, drizzle with hot sauce or lime juice.
- Use queso fresco for an authentic Mexican touch.
- Toast the shells just before serving for maximum crispiness.
Nutrition
- Serving Size: 2 tostadas
- Calories: 420
- Sugar: 2g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 370mg