Description
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.
Ingredients
Scale
- 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)
Instructions
- 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.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Breakfast