Breakfast Tostadas
These Breakfast Tostadas are crispy, fresh, and ready in just 15 minutes with refried beans, fluffy eggs, avocado, salsa, and bright lime.
Equipment
- Baking sheet
- Parchment paper
- Skillet
- Mixing bowl
- Whisk
- Spatula
Ingredients
- 4 6-inch corn tortillas
- 2 large eggs
- Salt and black pepper, to taste
- 1 cup fat-free refried beans
- ⅛ tsp chili powder
- ⅛ tsp garlic powder
- ⅛ tsp ground cumin
- 2 oz avocado, sliced
- 4-6 cherry tomatoes, sliced or chopped
- 4 tbsp salsa
- 4 lime wedges
- 2 tsp chopped cilantro
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Lightly coat both sides of the tortillas with cooking spray and arrange them in a single layer on the baking sheet.
- Bake for 5 minutes, flip, then bake another 5 minutes until crisp.
- Whisk eggs with a small splash of water, then season with salt and pepper.
- Scramble the eggs in a lightly sprayed skillet over medium heat until cooked through.
- Heat the refried beans until warm, then stir in chili powder, garlic powder, and cumin.
- Spread 1/4 cup seasoned beans onto each crispy tortilla.
- Top each tostada with scrambled eggs, avocado, tomatoes, salsa, a squeeze of lime, and cilantro.
- Serve immediately while warm and crisp.
Notes
Prep the vegetables while the tortillas bake to save time. For best texture, serve immediately while the tortillas are warm and crisp. This recipe can easily be halved or doubled.