Description
Savor the delightful crunch of these Breakfast Bean and Cheese Tostadas, topped with creamy avocado and fresh salsa—perfect for any meal of the day!
Ingredients
Scale
- 8 corn tortillas
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 ripe avocado, sliced
- ½ cup sour cream or Greek yogurt
- ¼ cup fresh cilantro, chopped
- Juice of 1 lime
- Salsa or pico de gallo, to taste
- Olive oil for brushing
Instructions
- Preheat your oven to 400°F (200°C). Arrange corn tortillas on a baking sheet and brush lightly with olive oil.
- Bake tortillas for 8-10 minutes until golden brown and crisp.
- In a bowl, mash black beans lightly; mix in lime juice and salt to taste.
- Spread mashed beans evenly over each tortilla, then sprinkle shredded cheese on top. Return to the oven for an additional 5 minutes until cheese is melted.
- Remove from oven and let cool slightly before adding avocado slices, sour cream, salsa, and cilantro.
Notes
- For extra flavor, consider adding jalapeños or a splash of hot sauce to your toppings.
- Store leftover tostadas in an airtight container; reheat at 350°F for about 10 minutes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tostada (90g)
- Calories: 180
- Sugar: 1g
- Sodium: 230mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 15mg