Southwest Breakfast Tostadas
Everything you love about tostadas, but breakfast style with an egg on top!
Servings: 4 servings
Ingredients
- 4 corn tortillas
- 4 eggs
- 14.5 ounces black beans, drained and rinsed
- 3 tablespoons plain Greek yogurt
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Kosher salt and fresh ground black pepper to taste
- 1/2 cup shredded cheddar cheese or cheese of choice
- 1/2 of an avocado, slice thin
- 1/4 cup chopped cilantro
- 1 green onion, sliced thin
- 1 lime, cut into wedges (optional)
Instructions
- Crisp the corn tortillas over an open flame on a gas stove or grill or broil in the oven.
- In a small saucepan heat the beans over medium heat. When the beans are warm, remove from the heat and add in the chili powder, cumin, salt, hot sauce, and Greek yogurt. Use a potato masher to mash the bean mixture to the desired consistency.
- Spread a layer of the beans on top of the corn tortillas and sprinkle each one with 2 tablespoons of shredded cheese.
- Over medium heat, spray a large skillet with cooking spray. Fry 2 eggs at a time in the skillet until the whites are set then sprinkle with salt and pepper.
- Gently place the fried eggs on top of the tostadas. Top the eggs with slices of avocado, cilantro, green onions, hot sauce, and a squeeze of lime juice.
Nutrition
Calories: 318kcal | Carbohydrates: 32g | Protein: 18g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Cholesterol: 200mg | Sodium: 199mg | Fiber: 10g | Sugar: 1g