These vegetarian tostadas are loaded with black beans stacked on a crispy tortilla and are the perfect excuse to get out of bed in the morning.
I am not a morning person. I have never been. It’s just not how I’m wired.
BUT. I will wake up early for food. Special Food.
Crunchy runny cheesy breakfasts fall into that category of “Special Food.”
I would like to be a morning person – at least a few days a week – because I get so much more done by the end of the day. Getting up early literally means adding more hours to the day I often complain about not having.
To assist me on this quest is a food bribe. If I get up early, a hearty and filling hot breakfast awaits me. I treat myself to something extra special.
Vegetarian Breakfast Tostadas.
Tostadas are basically open-faced breakfast sandwiches.
Instead of bread, a crispy and crunchy corn tortilla is used to hold all the fixings.
You can buy tostadas at the store, but I prefer to make mine from scratch.
It’s too easy not to make tostadas fresh at home.
Simply spray two gluten-free corn tortillas lightly on both sides with extra virgin olive oil spray. I prefer to use the spray version (and one that doesn’t have any stabilizers/additives such as soy lecithin) to control the amount of oil. A brush still makes for too oily a coating.
Sprinkle coarse sea salt over both sides. Bake the tortillas in the oven at 400 F for about 10 minutes, or until they reach your desired level of crispiness.
Voila. Easy homemade tostadas.
The filling is the fun part. For this variation, I sautéed black beans, tomatoes, and scallions in a skillet with just salt and pepper. No need to dress up the filling with too many spices. Simple, but oh so delicious. Once the tostadas are done baking – but still warm – spoon the skillet contents over top each crispy tostada. Squeeze juice from half of a lime over top for a hint of brightness reminiscent of back patio summers. Crumbled cotija cheese or queso fresco are both excellent garnishes, but this tostada is just as delicious without the dairy.
The egg that tops off the dish truly makes the dish worth getting up for. A simple sunny side up fried egg with a runny yolk? I’ll get up early for that plate of sunshine. Finish off these Vegetarian Breakfast Tostadas with a slice of fresh avocado – and dig in. These Tostadas are beautifully messy, especially with a runny yolk, but who cares? You got up early!
- 2 gluten-free corn tortillas
- olive oil cooking spray
- coarse sea salt (for garnish on homemade tostada shell)
- 3 scallions, green and white parts thinly sliced
- ½ cup washed and quartered grape tomatoes
- ½ cup rinsed black beans
- 1-2 tbsp crumbled cotija cheese or queso fresco
- ½ lime
- ½ avocado, pitted and sliced
- Preheat oven to 400 F.
- Lightly spray both sides of two gluten-free corn tortillas with olive oil cooking spray. Sprinkle with coarse sea salt, if desired.
- Place both tortillas side by side on a baking sheet. Bake for about 10 minutes, flipping halfway through, until golden and crispy.
- While the tortillas are baking, cook the scallions, beans, and tomatoes.
- Lightly spray a medium-sized skillet with olive oil cooking spray and heat over medium heat. Add the scallions and cook 1-2 minutes. Add the black beans and tomatoes and season generously with salt and pepper. Cook 5 minutes until heated through. Remove from heat and pour contents into a separate bowl.
- In the same skillet, fry two eggs to preference (I prefer a sunny side up egg, but you can break the yolk if desired).
- Remove crispy tostadas from oven and let cool slightly.
- While still warm, place tostadas on two plates. Top each tostada with bean, scallion, and tomato mixture. Squeeze the juice of half of a lime over top.
- Place a cooked egg over top each pile of beans, scallions, and tomatoes.
- Garnish with cotija cheese (if desired). Place sliced avocado on the side.
- Enjoy with a fork and knife, or eat with your hands for a beautifully messy breakfast, using a fork to scoop up contents that may have fallen out.