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 -

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.