Name: Breakfast Tostadas Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 4 (6-inch) corn tortillas (I use Mission Extra Thin Yellow Corn Tortillas); 2 large eggs; Salt and pepper (to taste); 1 cup fat free refried beans; 1/8 teaspoon chili powder; 1/8 teaspoon garlic powder; 1/8 teaspoon cumin; 2 oz peeled and sliced avocado; 4-6 cherry tomatoes (sliced or chopped); 4 tablespoons salsa

Introduction

Breakfast tostadas are a delicious and quick way to start your day with a satisfying crunch and fresh flavors. This simple recipe combines crispy tortillas with eggs, beans, and fresh toppings for a nutritious morning meal.

Three tostadas are placed on a wooden textured surface, each one layered with a crunchy golden corn tortilla base spread evenly with a thick layer of smooth, dark brown refried beans. On top of the beans, there is a generous portion of scrambled eggs that are bright yellow and fluffy. Slices of fresh green avocado are placed diagonally across each tostada, with pieces of red and yellow cherry tomatoes scattered among the eggs. A spoonful of chunky red salsa is drizzled over the avocado and eggs, with small green cilantro leaves sprinkled on top for garnish. To the side, there is a small white bowl filled with extra chunky red salsa. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 (6-inch) corn tortillas (I use Mission Extra Thin Yellow Corn Tortillas)
2 large eggs
Salt and pepper (to taste)
1 cup fat free refried beans
1/8 teaspoon chili powder
1/8 teaspoon garlic powder
1/8 teaspoon cumin
2 oz peeled and sliced avocado
4-6 cherry tomatoes (sliced or chopped)
4 tablespoons salsa

Instructions

Step 1: Warm the corn tortillas in a dry skillet over medium heat until crispy and slightly browned, about 1-2 minutes per side. Set aside.
Step 2: In a small bowl, mix the refried beans with chili powder, garlic powder, and cumin. Heat the mixture in a pan over low heat until warm.
Step 3: In another pan, fry or scramble the eggs to your preference. Season with salt and pepper.
Step 4: Spread a generous layer of the seasoned refried beans onto each crispy tortilla.
Step 5: Top the beans with the cooked eggs, then add sliced avocado and cherry tomatoes.
Step 6: Spoon salsa over each tostada for a fresh, tangy finish and serve immediately.

Tips & Variations

Substitute refried beans with black beans for a chunkier texture and added protein.
Add a sprinkle of shredded cheese or a dollop of sour cream for extra richness.
Use fresh cilantro or a squeeze of lime juice to brighten the flavors.
For a spicier kick, choose a hotter salsa or add sliced jalapeños.

Storage

These tostadas are best enjoyed fresh to maintain their crunch. If you have leftovers, store components separately: keep beans and eggs in airtight containers in the refrigerator for up to 2 days. Reheat beans and eggs gently in the microwave and warm tortillas separately in a skillet before assembling.

How to Serve

Three tostadas are arranged on a wooden surface, each topped with a layer of refried beans spread evenly over the crisp golden base. On top of the beans, there are scrambled eggs with a soft, fluffy texture, followed by fresh slices of avocado with a smooth, pale green color placed neatly on one side. Over the eggs and avocado, there is a spoonful of red salsa that shows chunks of tomatoes and other vegetables, garnished with small green cilantro leaves. Two tostadas have halved cherry tomatoes, one red and one yellow, adding a burst of bright color. A small white bowl filled with more chunky salsa sits near the tostadas. The scene is well lit with natural lighting, shot from directly above. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these tostadas vegan?

Yes, you can replace the eggs with scrambled tofu or seasoned sautéed vegetables for a vegan-friendly option.

What can I use if I don’t have corn tortillas?

Flour tortillas can be used as a substitute, but they won’t get as crispy as corn tortillas. You can also try baked pita chips for crunch.

Breakfast Tostadas Recipe

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★★★★★

4.6 from 137 reviews

These Breakfast Tostadas are a quick, flavorful morning meal featuring crispy corn tortillas topped with seasoned refried beans, perfectly cooked eggs, fresh avocado, cherry tomatoes, and salsa. Perfect for a satisfying and nutritious start to your day.

Author: Bella
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 4 servings 1x
Category: Breakfast
Method: Stovetop
Cuisine: Mexican
Diet: Low Fat

Ingredients

Scale

Base

4 (6-inch) corn tortillas (I use Mission Extra Thin Yellow Corn Tortillas)

Eggs

2 large eggs
Salt and pepper (to taste)

Bean Mixture

1 cup fat free refried beans
1/8 teaspoon chili powder
1/8 teaspoon garlic powder
1/8 teaspoon cumin

Toppings

2 oz peeled and sliced avocado
4–6 cherry tomatoes (sliced or chopped)
4 tablespoons salsa

Instructions

Prepare the Bean Mixture: In a small bowl, combine the fat free refried beans with chili powder, garlic powder, and cumin. Mix well to evenly distribute the spices.
Cook the Corn Tortillas: Heat a dry skillet over medium heat. Crisp each corn tortilla for about 1-2 minutes on each side until slightly golden and warm. Set aside.
Cook the Eggs: In the same skillet, spray lightly with cooking spray or a little oil if desired. Crack the eggs into the skillet and cook them to your preference (scrambled, over easy, or fried). Season with salt and pepper.
Assemble the Tostadas: Spread an even layer of seasoned refried beans onto each warmed tortilla. Place a cooked egg on top of the beans.
Add Fresh Toppings: Top each tostada with sliced avocado, cherry tomatoes, and a spoonful of salsa for added freshness and flavor.
Serve: Serve immediately while warm for the best taste and texture.