Tostada means “toasted” in Spanish. For this breakfast tostada, you toast a flour tortilla with some gooey cheese in a skillet and then top it with eggs, black beans, avocado and other delights.
This recipe is the perfect solution to a fun breakfast-for-dinner night or a perfect Sunday Brunch. The recipe below makes 4 tostadas. It can easily be halved (or quartered!) or doubled. I sprinkled some chopped red pepper, sweet onion and romaine on the side. If you don’t have these in your produce draw–don’t fret. Use what you have.
4 flour tortillas
1 cup of Cheddar-Jack shredded cheese
Non-stick cooking spray
1 T. Olive Oil
1 cup canned black beans (I love Ortega brand with jalapenos-grab a can in the Mexican aisle)
1/2 cup of diced vegetables–red pepper and onion (or whatever you have)
1/4 cup lettuce shreds (any variety, even spinach!)
Your favorite tomato salsa
1 avocado, halved, peeled, sliced
4 black olives
1. Heat a medium sized skillet over high heat. Spray with cooking spray. Place flour tortilla in skillet, cover and turn heat to low. Give it five minutes or until cheese is melted. Repeat with remaining tortillas, in between making the eggs.
2. Heat 1 T. of olive oil in a large skillet over medium-high heat. Beat eggs until fluffy and light yellow. Season with salt and pepper. Add to skillet with 1 cup of black beans.
3. Cook eggs (scramble with a spatula as you go) until firm. Remove from heat.
4. Assemble your tostadas: place egg/bean, mixture on top of melted cheese, then add avocado slices, a spoonful of salsa and a black olive. Sprinkle peppers, onions and lettuce on the outside edge of the tostada.