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Breakfast tostadas put a delicious spin on a Mexican favorite, for a savory and satisfying way to start your day!
A Favorite from Guatemala!
Our family had the chance to do a humanitarian trip to Guatemala. At the end of the trip, we got to hike Acatenango Volcano. To prepare for this grueling hike, we had breakfast at this amazing restaurant in Antigua that served breakfast tostadas. They were so amazing that we had to recreate them.
We are happy to report that we did just that and these breakfast-style tostadas reminded everyone of those ones in Antigua! This quick and easy breakfast is also a great way to use leftover ingredients from the previous night’s dinner – like our creamy Refried Black Beans. Top this with our Homemade Salsa, Guacamole or Pico de Gallo, and you’ll be in heaven.
WHY WE LOVE IT:
- Top it your way. With endless possibilities for customization, pile on your favorite toppings and make them your way.
- Savory twist. The Mexican flavors are unique and delicious!
- Simple spread. With easy prep time and simple assembly, breakfast tostadas are a perfect option for busy mornings.
Ingredients
PREP TIME: 15 minutes
COOK TIME: 20 minutes
Refried Black Beans
- 1 (15-ounce) can black beans
- 2 tablespoons Crisco shortening – to be authentic use lard
- dash of garlic powder – a dash is a light sprinkle to add a subtle hint of flavor
- dash of cumin – add some chili powder to give the beans some extra spice
- 1 cup shredded cheese, optional – some good choices include cheddar, Monterey Jack or Pepper Jack.
- splash of milk, if needed – If you need to add milk, it’s only enough to help smooth out the texture of the beans.
Tostadas
- 6 corn tortillas, fried – Carefully place a tortilla in about ¼ inch of hot oil in a skillet. Cook for about 15-20 seconds per side, or until golden brown and crispy. You can also purchase tostadas, which are already fried packages of crispy tortillas.
- ½ cup guacamole – store-bought or check out How to Make Homemade Guacamole
- scrambled eggs – use 6 eggs and make Scrambled Eggs. If you don’t want to scramble eggs, or add one sunny-side-up egg to each tostada.
- 1 tomato – chopped
- cotija cheese – other cheeses include Mexican cheese blend, shredded cheddar cheese, or Colby Jack cheese
- cilantro – chopped
- optional toppings – diced avocado, Homemade Salsa, Pico de Gallo Recipe, green onion, spritz of lime juice, or hot sauce.
How to Make Breakfast Tostadas
- BEANS. Combine 1 can black beans, 2 tablespoons shortening, a dash of garlic powder, and a dash of cumin in a pot. Cook over medium heat until beans are warmed through.
- Mash beans with a potato masher until creamy. Add 1 cup shredded cheese and a splash of milk, if needed until it’s the desired consistency.
- ASSEMBLE. Top each tostada shell with refried black beans, a few tablespoons of guacamole, scrambled eggs, cotija, diced tomatoes, and chopped cilantro. Serve warm.
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Breakfast Tostadas
Ingredients
Refried Black Beans
- 1 (15-ounce) can black beans, drained
- 2 tablespoons Crisco shortening
- dash of garlic powder
- dash of cumin
- 1 cup shredded cheese, optional
- splash of milk, if needed
Tostadas
- 6 corn tortillas, fried
- ½ cup guacamole
- scrambled eggs, (6 eggs, scrambled)
- 1 tomato, chopped
- cotija
- cilantro, chopped
Instructions
- Combine beans, shortening, and spices in a pot. Cook over medium heat until beans are warmed through.
- Mash beans with a potato masher until creamy. Add cheese and milk, if needed until it’s the desired consistency.
- Top each tostada shell with refried black beans, a few tablespoons of guacamole, scrambled eggs, cotija, tomatoes, and cilantro. Serve warm.
Video
Notes
- You can prepare the different elements of this dish ahead of time and store them separately until you’re ready to assemble and serve.
- These don’t store very well when fully assembled so I recommend only topping ones that will be eaten.
- If you do happen to have any left, then remove the tomato and other fresh produce. Store the tostadas in a single layer in an airtight container in the fridge for 2-3 days.
- Reheat on a baking sheet in the oven.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
For something similar use Canned Refried Beans. For a meatier option, this Chorizo Recipe is a great choice.
Prepare the different elements of this dish ahead of time and store them separately until you’re ready to assemble and serve.
These don’t store very well when fully assembled so I recommend only topping ones that will be eaten. If you do happen to have any left, then remove the tomato and other fresh produce. Store the tostadas in a single layer in an airtight container in the fridge for 2-3 days.
No one dares to skip breakfast with this tostadas! Tasty and filling! Highly recommended 😍
It’s so fun and different for breakfast! Our kids loved these. They were so easy to make and layer for each kid’s variations!
These were the yummiest breakfast and so easy to make. My whole family loved them!
They look delicious and sound simple and filling. Must add this to the menu.