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Vegetarian Tostadas

Stephanie Kirkos
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.
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Breakfast
Servings 2 tostadas


  • 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.