Print

Mexican Breakfast Tostadas

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

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)

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

Find it online: https://thefamilycooking.com/mexican-breakfast-tostadas/