Black Bean Breakfast Tostadas
Step up your weekend brunch game with Black Bean Breakfast Tostadas, topped with egg, avocado and homemade pico de gallo!
Servings: 2 tostadas
Ingredients
- 2 corn tortillas
- 1 1/2 tsp olive oil
- 1/4 white onion, diced this should yield about ~1/4 cup
- 1 garlic clove, finely diced
- 1/2 cup canned black beans, rinsed
- 1/8 tsp cumin
- 1/8 tsp smoked paprika
- 1/8 tsp tsp chili powder
- salt and pepper to taste
- 1/2 a tomato, diced
- 1/8th a red onion, finely diced
- handful fresh cilantro, finely chopped
- juice of 1 lime
- 2-3 tbsp water
- 1/2 an avocado
- 1-2 eggs
Instructions
Tostadas
- Preheat oven to 350 degrees.
- On a parchment-lined baking sheet, brush two corn tortillas on both sides with 1/2 tsp olive oil.
- Place tortillas in preheated oven for 15 minutes. They should be slightly darker and crispy when done.
Black Beans
- If you haven't already prepped onion and garlic, do so now.
- Heat 1 tsp of olive oil in a frying pan. Add in onions and sauté for 1-2 minutes until fragrant.
- Add garlic and cook for another minute.
- Add in 1/2 cup black beans, as well as 1/8 tsp each of cumin, smoked paprika and chili powder. Add salt and pepper and mix to combine. Cook for 5-8 minutes until beans have softened.
- Remove from heat and mash with a potato masher or fork until it turns into a paste. You can add 2-3 tbsp of water until you get a desirable consistency.
Pico de Gallo
- Next, prep the pico de gallo. To do so, dice 1/2 a tomato, 1/8th of a red onion and chop a handful of cilantro. Add to a small bowl.
- To that same bowl, add in the juice of one lime, as well as salt and pepper to taste. Mix to combine.
Eggs
- Finally, cook 1 or 2 eggs to your liking.
Assemble
- To assemble, spread black bean paste on tostadas and add egg. Top with sliced avocado and pico de gallo.