20-Minute Breakfast Tostadas with Eggs – Irresistibly Crispy & Flavorful
A bold and flavorful breakfast featuring crispy corn tostadas topped with fried eggs, avocado, and seasoned black beans.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Stovetop & Oven
- Cuisine: Mexican-inspired
- Diet: Vegetarian
Ingredients
Scale
- 4 crispy corn tostadas
- 4 eggs (fried sunny-side-up or to preference)
- 1 avocado, sliced
- 1 cup black beans (refried or whole, seasoned)
- ½ cup shredded cheddar or Monterey Jack cheese
- ¼ cup pickled red onions
- 1 jalapeño, sliced (optional)
- ¼ cup crumbled cotija or feta cheese
- Fresh cilantro, chopped
- Olive oil or butter (for frying)
- Salt, pepper & chili powder to taste
- Lime wedges for serving
Instructions
- Warm your tostadas in the oven for 3–5 minutes to get them crispy.
- Spread seasoned black beans over each tostada and sprinkle with shredded cheese. Heat in the oven until melty.
- Cook eggs sunny-side-up or over-easy in olive oil until edges are crispy and yolks are runny.
- Top with avocado slices, pickled onions, jalapeños, and fried egg. Season with salt, pepper, and chili powder.
- Sprinkle with cotija cheese and fresh cilantro. Squeeze lime over the top and serve immediately.
Notes
- Adjust the spice level by adding or omitting jalapeños.
- For a vegetarian version, ensure the cheese and beans are vegetarian-friendly.
- Serve immediately to keep the tostadas crispy.
Nutrition
- Serving Size: 1 tostada
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 13g
- Cholesterol: 190mg