Description
These crispy breakfast tostadas are light, fresh, and satisfying — made with oven-baked corn tortillas, refried beans, eggs, and bright toppings like avocado and pico de gallo. They’re vegetarian, gluten-free, and perfect for a quick weekend brunch or a flavorful weekday breakfast.
Ingredients
Scale
- 4 small corn tortillas
- Olive oil spray or 1 tablespoon olive oil
- 4 large eggs
- 1 cup refried beans
- 1 cup pico de gallo or fresh salsa
- 1 ripe avocado, sliced or diced
- Fresh cilantro leaves (optional)
- Crumbled cheese like feta or Cotija (optional)
- Lime wedges, for serving
- Salt and pepper, to taste
Instructions
- Preheat the oven to 425°F (220°C). Lightly brush or spray both sides of the corn tortillas with olive oil and place them on a baking sheet.
- Bake tortillas for 5 to 10 minutes, flipping halfway through, until crispy and golden. Remove and set aside.
- Meanwhile, warm the refried beans in a small pot over low heat, stirring occasionally.
- Cook the eggs to your preference — fried or scrambled work well. Season with salt and pepper.
- Assemble the tostadas: Spread warm beans over each crispy tortilla.
- Top with a cooked egg, spoonfuls of pico de gallo, avocado, and any optional toppings like cheese or cilantro.
- Serve immediately with lime wedges on the side.
Notes
- Use store-bought tostada shells for a faster option, but baking your own is healthier and tastier.
- For a vegan version, skip the egg and cheese, and add sautéed veggies or tofu scramble.
- Customize with toppings like pickled onions, jalapeños, or hot sauce for extra flavor.
- Prep Time: PT10M
- Cook Time: PT10M
- Category: Breakfast
- Method: Baked
- Cuisine: Mexican-American
Nutrition
- Serving Size: 2 tostadas
- Calories: 375
- Sugar: 3g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 14g
- Cholesterol: 190mg
Keywords: crispy breakfast tostadas, baked tostada, egg tostada, Mexican brunch, vegetarian breakfast