Mexican Breakfast Tostadas

Why You’ll Love This Recipe

You get all your morning favorites — eggs, beans, savory salsa, creamy cheese — on a toasted, crunchy base. The contrast of textures (crisp tostada + soft eggs + juicy toppings) and layers of flavor (spice, freshness, richness) make every bite exciting. Plus, you can prep parts ahead of time and assemble quickly when you’re ready to eat.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Base

• Tostada shells (store‑bought or homemade by crisping tortillas)
• Olive oil (for brushing)

For the Bean Layer

• Black beans or pinto beans (canned, drained and rinsed)
• Onion (finely diced)
• Garlic (minced)
• Ground cumin
• Chili powder
• Salt and pepper
• Lime juice

For the Eggs

• Eggs (whole)
• Milk or cream (a splash, optional)
• Salt and pepper
• Butter or oil (for cooking)

Toppings / Garnishes

• Salsa (red or green)
• Diced tomato or pico de gallo
• Sliced avocado
• Crumbled queso fresco or shredded cheese
• Chopped fresh cilantro
• Sliced green onions
• Lime wedges
• Hot sauce or salsa verde (optional)

Directions

1. Prepare tostada shells (if needed):
   If your tostada shells aren’t ready‑to‑eat, brush both sides of tortillas lightly with olive oil and bake or fry until crisp (e.g. bake at 400 °F / 200 °C for 5–8 minutes per side, or fry in hot oil briefly). Set aside and let cool slightly.
2. Cook the bean layer:
   In a skillet over medium heat, warm a bit of oil. Sauté the diced onion until translucent and softened. Add garlic and cook about 30 seconds until fragrant.
   Stir in the drained beans, cumin, chili powder, salt, pepper, and a squeeze of lime juice. Cook until beans are heated through, mashing a few for texture. Remove from heat and keep warm.
3. Scramble the eggs:
   In a bowl, whisk eggs (and milk or cream, if using) with salt and pepper. In a nonstick skillet over medium heat, melt butter or warm oil. Pour in the eggs and gently scramble until just set but still moist. Remove from heat.
4. Assemble the tostadas:
   Place each tostada shell on a plate or serving tray. Spoon a layer of the seasoned beans onto each shell. Then top with a portion of scrambled eggs.
5. Add toppings and garnish:
   Add salsa, diced tomato or pico de gallo, sliced avocado, cheese, cilantro, and green onions. Squeeze fresh lime over and add extra hot sauce if desired.
6. Serve:
   Serve immediately so the tostadas stay crisp. Offer extra lime wedges or salsa on the side.

Servings and timing

Makes about 4 tostadas (or 3–4 depending on portion size)
Total time: ~25 minutes (10 minutes prep + 10 minutes cooking + 5 minutes assembly)

Storage/Reheating

• Storage: Store the leftover bean mixture, scrambled eggs, and toppings separately in airtight containers in the refrigerator (up to 1–2 days). Do not assemble ahead if you want to preserve crispness.
• Reheating: Gently reheat the beans and eggs in a skillet over low heat. Re‑crisp tostada shells in the oven at ~375 °F (190 °C) for a few minutes if needed. Add fresh toppings after reheating.

Variations

• Sunny‑side up eggs: Substitute scrambled eggs with fried or over‑easy eggs for a more elegant presentation.
• Refried beans: Use refried beans instead of whole beans for a smoother base.
• Veggie boost: Add sautéed bell peppers, spinach, or mushrooms to the bean or egg layer.
• Vegan version: Use a tofu scramble or chickpea scramble in place of eggs, and vegan cheese or omit cheese.
• Spicy twist: Add chopped jalapeños, chipotle in adobo, or extra chili powder to beans or eggs.
• Green sauce version: Use salsa verde instead of red salsa for a tangy twist.

FAQs

Can I assemble these ahead?

You can prepare the bean mixture and even scramble the eggs ahead, but wait to assemble until ready to serve so the tostada shells don’t get soggy.

Are these gluten‑free?

Yes, if your tostada shells are made from corn and all other ingredients (like sauces) are gluten‑free. Check labels to be sure.

Can I use other beans?

Yes — pinto beans, kidney beans, or even a bean blend work fine. Just drain and rinse if canned.

Why did my tostada shell get soggy?

Because moisture from beans or toppings seeped in. Use crisp shells, drain liquids well, and assemble right before eating.

Can I use egg whites only?

Yes, though the texture and flavor will be a bit lighter.

What else pairs with these?

Serve with fruit, refried beans, Mexican rice, or a side salad. A cup of black coffee or Mexican hot chocolate makes a nice companion.

Conclusion

Mexican Breakfast Tostadas combine crisp texture, hearty beans, fluffy eggs, and fresh toppings for a satisfying morning meal with character. Whether you’re making them for yourself or for guests, they’re easy, customizable, and bursting with flavor. Let me know if you’d like a version with measurements or for more servings!

Mexican Breakfast Tostadas

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Crispy tostada shells topped with seasoned beans, scrambled eggs, and vibrant garnishes like avocado, salsa, and queso fresco. A quick, satisfying breakfast or brunch with bold Mexican flavor.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 tostadas
• Category: Breakfast
• Method: Stovetop
• Cuisine: Mexican
• Diet: Vegetarian

Ingredients

• 4 tostada shells (store-bought or homemade)
• 1 tbsp olive oil (for brushing or sautéing)
• 1 (15 oz) can black or pinto beans, drained and rinsed
• 1/2 small onion, finely diced
• 2 cloves garlic, minced
• 1/2 tsp ground cumin
• 1/2 tsp chili powder
• Salt and pepper, to taste
• 1 tbsp lime juice
• 4 large eggs
• 2 tbsp milk or cream (optional)
• 1 tbsp butter or oil (for cooking eggs)
• 1/4 cup salsa (red or green)
• 1/2 cup diced tomato or pico de gallo
• 1 small avocado, sliced
• 1/4 cup crumbled queso fresco or shredded cheese
• 2 tbsp chopped fresh cilantro
• 2 green onions, sliced
• Lime wedges, for serving
• Hot sauce or salsa verde (optional)

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Instructions

1. If needed, make tostada shells by brushing tortillas with oil and baking at 400 °F (200 °C) for 5–8 minutes per side until crisp. Set aside.
2. In a skillet over medium heat, sauté onion in a little oil until translucent. Add garlic and cook 30 seconds more. Stir in beans, cumin, chili powder, salt, pepper, and lime juice. Mash a few beans for texture. Heat through and set aside.
3. Whisk eggs with milk, salt, and pepper. In a nonstick skillet, cook eggs over medium heat with butter or oil until just set. Remove from heat.
4. Assemble tostadas: spread warm bean mixture on each shell, then top with scrambled eggs.
5. Add toppings: salsa, diced tomato, avocado, cheese, cilantro, green onions, and a squeeze of lime. Add hot sauce if desired.
6. Serve immediately while tostadas are crisp.

Notes

• Use store-bought tostadas for convenience or make your own from corn tortillas.
• Don’t assemble until just before serving to avoid soggy shells.
• Try fried eggs instead of scrambled for variation.
• Make vegan with tofu scramble and dairy-free cheese.
• Beans and eggs can be prepped ahead; reheat before assembling.

Nutrition

• Serving Size: 1 tostada
• Calories: 270
• Sugar: 2g
• Sodium: 400mg
• Fat: 15g
• Saturated Fat: 5g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 5g
• Protein: 12g
• Cholesterol: 185mg