Black Bean Tostadas

An egg is a perfect addition to this classic Mexican dish. The high protein and fiber will fill you up and keep you satisfied until lunch.
Prep Time 15 minutes
Cook Time 25 minutes
Course Breakfast
Cuisine Mexican
Servings 4
Calories 370 kcal


  • 4 corn tortillas
  • 1 can low-sodium black beans
  • 1 teaspoon cumin
  • 1 avocado
  • 1 tomato
  • 2 green onions
  • 1 bunch fresh cilantro
  • 1/2 cup shredded cheese
  • 4 eggs


  • Preheat oven to 400 degrees. Place tortillas on a baking sheet and bake for 10-15 minutes or until crispy.
  • While tortillas are baking, drain and rinse black beans. Mash black beans with cumin in a bowl until most beans are smashed and mixture is creamy. Slice avocado, dice tomato, chop green onions and finely chop cilantro.
  • Remove tortillas from the oven. Spread 1/4 amount of smashed black beans onto each tortilla. Sprinkle with about 2 tablespoons of cheese. Return to oven and bake for 5 more minutes, or until cheese is melted.
  • Heat a large skillet over high heat and spray with cooking oil. Crack eggs into skillet and fry until white is set, but yolk is still creamy.
  • Put one fried egg on top of black beans on each tostada.
  • Top tostadas with fresh tomato, green onion, cilantro and avocado.


Smart Shopping Tips
  • Avocados are ripe and ready to eat when they yield to light pressure.
  • Unripe, hard avocados can be ripened quickly by placing in a paper bag for a day or two.
  • If low-sodium beans are not available, regular beans may be used. Drain and rinse them well to reduce sodium.
  • Any type of beans can be used such as kidney or pinto.
Cooking & Serving Tips:
  • Get creative! Top tostadas with any of your favorite vegetables and toppings. Leftover meat or chicken can be added for a hearty meal. Tostadas are also great for a quick snack or lunch.
  • Baking fresh tortillas into crispy tostadas is cheaper and healthier than purchasing tostadas at the store.
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