Breakfast Tostadas
Breakfast tostadas put a delicious spin on a Mexican favorite, offering a savory and satisfying morning meal!
Servings: 6 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
Can I make this ahead of time?
- 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
Serving: 1g | Calories: 208kcal | Carbohydrates: 15g | Protein: 6g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 138mg | Potassium: 213mg | Fiber: 3g | Sugar: 1g | Vitamin A: 390IU | Vitamin C: 5mg | Calcium: 159mg | Iron: 1mg