Name: Breakfast Tostadas
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: 6 small corn tortillas -; 2 tbsp. extra-virgin olive oil, divided -; Kosher salt -; 1 (15-oz.) can black beans, rinsed and drained -; 3 tbsp. water -; 1 c. shredded pepper jack cheese -; 1 avocado, halved and pitted -; juice of 1/2 lime -; 2 tbsp. chopped fresh cilantro -; Freshly ground black pepper -; 6 large eggs -; Pickled jalapeños, pickled red onions, and salsa, for serving -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Breakfast Tostadas

1. 6 small corn tortillas -

2. 2 tbsp. extra-virgin olive oil, divided -

3. Kosher salt -

4. 1 (15-oz.) can black beans, rinsed and drained -

5. 3 tbsp. water -

6. 1 c. shredded pepper jack cheese -

7. 1 avocado, halved and pitted -

8. juice of 1/2 lime -

9. 2 tbsp. chopped fresh cilantro -

10. Freshly ground black pepper -

11. 6 large eggs -

12. Pickled jalapeños, pickled red onions, and salsa, for serving -

How to cook deliciously - Breakfast Tostadas

1. Stage

Preheat oven to 400°. On a large baking sheet, arrange tortillas in a single layer. Lightly brush both sides with 1 tablespoon oil; season with salt. Bake until golden and crispy, about 15 minutes.

2. Stage

In a small bowl, mash beans with a fork until mostly smooth but with some chunks remaining. Stir in water.

3. Stage

Divide beans among tortillas and spread in an even layer. Top with cheese. Continue to bake until cheese is melty, about 5 minutes more.

4. Stage

In another small bowl, smash avocado until smooth. Stir in lime juice and cilantro; season with salt and pepper.

5. Stage

In a medium nonstick skillet over medium heat, heat remaining 1 tablespoon oil. Working in batches, crack eggs into pan and cook until whites are set, about 3 minutes; season with salt and pepper.

6. Stage

Top tortillas with smashed avocado, 1 egg, jalapeños, onions, and salsa.