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Breakfast Tostadas

Fresh, filling, super simple and perfect for when you have more than 2 minutes to make breakfast. Mexican is one of my favourite cuisines for breakfast, lunch, dinner and tequila. 'Tostada' is Spanish for 'toasted' and in this recipe, tortillas get toasted in a hot frying pan until they're crisp and then piled high with fresh ingredients and a fried egg.

Who needs plates when you have a toasted tortilla?

Total time to make : 15 minutes Time to prep : 5 minutes

Time to cook : 10 minutes

Servings : 2


2 tortillas, I used 6" corn

2 tsp olive oil

80g tinned black beans

1/2 tsp smoked paprika

1/2 tsp salt

40g cheese, grated

1/2 avocado

2 eggs

Salsa, store-bought or I use this salsa fresco

1/2 lime

Fresh coriander, to garnish


  1. First, roughly mash together the black beans with the smoked paprika and salt and set to one-side

  2. Heat a non-stick frying pan with 1 tsp olive oil over a high heat then place in one (or both if you have a large frying pan) tortilla, moving it around the pan to mop up the oil. Once it's crispy and starting to go golden on the bottom, flip it over

  3. Whilst your tortilla is still in the pan over a high heat, pile on the black bean mash and the grated cheese and leave over the heat for about 2 minutes whilst the cheese begins to melt and the bottom of the tortilla turns golden

  4. Remove from the heat and slide the tortilla out (repeat the above steps if you're toasting each individually). Once both are ready, keep the pan on the heat and add another tsp of olive oil into the pan and crack in the eggs, frying for about 2 minutes until the egg whites are cooked and the yolk still has a wobble to it

  5. Finely slice and fan out the avocado on top of the melted cheese and black beans, then pile on a heaped tbsp of the salsa and top with a good squeeze of lime juice, the fried egg, salt/pepper to season and coriander to garnish if using

Nutritional Information

(per tortilla)

360 calories

16g protein, 24g carbs, 22g fat

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