Fresh, filling, super simple and ready in just 15 minutes. 'Tostada' is Spanish for 'toasted' and in this recipe, we pan-fry the tortillas until they're golden and crispy then pile them high with fresh, flavour packed ingredients and a fried egg. This is one of my very favourite breakfasts.
Total time to make : 15 minutes Time to prep : 10 minutes
Time to cook : 5 minutes
Servings : 2
2 small tortillas
2 tsp olive oil
80g tinned black beans, rinsed and drained
1/2 tsp smoked paprika
1/2 tsp salt
40g feta cheese
Salsa, store-bought or I use my favourite salsa fresco
Fresh coriander, to garnish
Roughly mash the black beans with the smoked paprika and salt in a small bowl and set to one-side.
Slice your avocado into cubes.
Spoon the black bean mash onto the tortillas whilst they're still in the pan, crumble over half of the feta cheese. Remove the tortillas from the pan and onto your serving plate.
Keeping the frying pan on a medium - high heat, wipe any crumbs with a paper towel and then add in another tsp of olive oil. Crack in the eggs, frying for about 2 minutes until the egg whites have set and the yolk still has a wobble to it. Crumble the remaining feta over the eggs and season with a pinch of salt and pepper, then remove them from the pan and top each tortilla with a fried egg.
Spoon the cubed avocado over the egg, salsa fresco if using, fresh coriander to garnish and a squeeze of lime juice.
Fold in half like a taco to eat and enjoy.
16g protein, 15g carbs, 27g fat
Good to know:
To make this gluten-free, use GF wraps.
You can store any leftover mashed black beans, salsa fresco, spare tortillas and cheese in the fridge for a quick assembly breakfast or lunch the following days.
You can also use grated cheddar or any hard cheese.