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Breakfast Tostadas

Crispy corn tortillas topped with scrambled eggs, creamy refried beans, fresh avocado, and salsa make these Breakfast Tostadas a family favorite for busy mornings or leisurely brunches.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 tostadas
Course: Breakfast, Brunch
Cuisine: Mexican
Calories: 250
Ingredients Method Notes

Ingredients
  

Tortillas
  • 4 (6-inch) corn tortillas (I use Mission Extra Thin Yellow Corn Tortillas) Use thin tortillas for crisping.
Eggs
  • 2 large large eggs Scramble to a soft set for best texture.
  • salt and pepper (to taste) For seasoning the eggs.
Beans
  • 1 cup fat free refried beans Warm in the microwave before spreading.
  • 1/8 teaspoon chili powder For flavoring the beans.
  • 1/8 teaspoon garlic powder For flavoring the beans.
  • 1/8 teaspoon cumin For flavoring the beans.
Toppings
  • 2 oz peeled and sliced avocado Use fresh avocado for richness.
  • 4-6 cherry tomatoes (sliced or chopped) Adds brightness and color.
  • 4 tablespoons salsa For topping each tostada.
  • 4 wedge lime Squeeze over the tostadas before serving.
  • 2 teaspoons chopped cilantro Optional, adds an herby note.

Method
 

Preparation
  1. Pre-heat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper and place the tortillas on it in a single layer.
  2. Mist both sides of the tortillas with cooking spray.
  3. Place the tortillas in the preheated oven for 5 minutes.
  4. While the tortillas are cooking, slice the avocado, cherry tomatoes, and cilantro.
  5. After 5 minutes, flip each tortilla and return to the oven for another 5 minutes until firm and crispy.
Cooking
  1. In a bowl, crack the eggs and add a splash of water, salt, and pepper. Beat with a whisk.
  2. Mist a small skillet with cooking spray and heat over medium heat.
  3. Add the eggs to the skillet and scramble, pushing around with a spatula until fully cooked.
  4. In a microwavable bowl, warm the refried beans on high for about a minute until hot. Stir in chili powder, garlic powder, and cumin.
Assembly
  1. Spread ¼ cup of warm refried beans over each crispy tortilla.
  2. Top with ¼ of the scrambled eggs, ½ ounce of sliced avocado, tomatoes, and 1 tablespoon of salsa.
  3. Squeeze a lime wedge over each tostada and sprinkle with cilantro if using. Serve warm.

Notes

Make-ahead tips: Store warmed beans in an airtight container for up to 3 days. Slice tomatoes and cilantro the night before. Avocado should be sliced just before serving.