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These breakfast tostadas are addictively good. Great for brunch, healthier than the greasy deep fried version and equally delicious. Ready in 20 minutes
Table of contents
Why You Need To Make This Breakfast Tostada
This breakfast tostada is healthier than the other version. The beans aren’t greasy and full of fat and the tostada can be made right at home with your tortilla of choice. Just be sure it’s a small or street size tortilla. You can make the tostada in the air fryer or fry it up in a pan with a little olive oil. You can customize the toppings, it is delicious and the whole family will love it.
Ingredients
Pinto Beans.
Tortilla.
Olive Oil.
Seasonings. Garlic powder, onion powder, paprika, chili powder, salt, cumin, oregano
Red Onion.
Jalapeño.
Cilantro.
Eggs.
Tomato.
Avocado.
Cilantro.
Steps To Make This Recipe
Step one. Whisk eggs in a bowl and heat up two separate pans on medium high heat. Add 1/2 oil to each pan. Add pinto beans to one pan, and add seasonings to pan. Let the beans cook for a few minutes all the way through, tossing often to be sure they are cooked evenly. About 5 – 8 minutes.
Step two. Scramble your eggs in the other heated pan. As soon ad you place scramble in the pan, turn heat to medium/low. This should take about 5 minutes at the most.
Step three. Place the beans in a bowl to the side. in the same pan as the beans were cooked in, add a tiny bit of oil if needed and place tortillas in one at a time. Keep heat on medium to high heat. Cook each side for about 3 minutes until lightly browned.
Step four. Layer all the toppings on to the tostada, use tomatoes, avocado, cilantro and other items for garnish serve and enjoy.
Tips & FAQ’s
Yes, please use any beans you would prefer
YES they are so good with a fried egg as well.
Yes, make it oil free by popping it in your air fryer for about 5 minutes on 375
Other Recipes To Try
- Sweet Potato Breakfast Hash
- Vegan Almond Blueberry Breakfast Cookies
- Mediterranean Air Fryer Twice Baked Potatoes
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Breakfast Tostadas
Ingredients
- 4 large eggs
- 4 small tortillas
- 1 cup cooked pinto beans, drained (one can)
- 1 tbsp olive oil
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 tsp oregano
- 1 tsp paprika
- 1 tsp chili powder
- ½ tsp salt
- ½ tsp cumin
- ¼ cup sliced red onion
- 2 tbsp cilantro
- 1 avocado sliced
Instructions
- Whisk eggs in a bowl and heat up two separate pans on medium high heat. Add 1/2 oil to each pan. Add pinto beans and add seasonings to one pan. Let the beans cook for a few minutes all the way through, tossing often to be sure they are cooked evenly. About 5 – 8 mi
- Scramble your eggs in the other heated pan. As soon as you place scramble in the pan, turn heat to medium/low. This should take about 5 minutes at the most.
- Place the beans in a bowl to the side. in the same pan as the beans were cooked in, add a tiny bit of oil if needed and place tortillas in one at a time. Keep heat on medium to high heat. Cook each side for about 3 minutes until lightly browned.
- Layer all the toppings on to the tostada, use tomatoes, avocado, cilantro and other items for garnish serve and enjoy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Oh, man! This was so good! I made it into a quesadilla because the only tortillas I had on-hand were quite large. I topped it with tomatoes and a bit of low fat yogurt that had taco seasoning mixed in.
I’m only giving it 4 stars, though, because while I love a cook who isn’t afraid of seasonings, I felt this was too much. I only used about 2/3 of the seasoning and the beans were much too salty, but that’s just a personal preference. We cut way back on our salt a long time ago so most recipes are too salty for us these days. But even with using 2/3 of the seasoning, the beans were heavily coated so in general, this is just too much.