• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • Instant Pot
  • Tropical Pina Colada
  • Beef Gravy
  • Amazon Store

Cooking With Curls logo

Home » Breakfast » Breakfast Tostada

Published: May 22, 2014 · Modified: Sep 9, 2019 by Lisa Johnson

Breakfast Tostada

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, please visit my disclosure page.

423shares
  • Share
  • Tweet
Jump to Recipe Print Recipe
This Breakfast Tostada is baked not fried for a healthy and delicious meal! cookingwithcurls.com

I am a bit sad to see this month’s Cooking with Astrology “Gemini” meal end, I really enjoyed it. I hope all of my Gemini friends enjoyed it as well, since it is created for you! Disclosure: my allergies have kicked big time, and the room is spinning as I am writing this. If it doesn’t make any sense, just let me know. I will fix it later!

This Breakfast Tostada is baked not fried for a healthy and delicious meal! cookingwithcurls.com

The healthiest way to eat this Breakfast Tostada, is the way it is shown above. There is plenty of protein in the black beans. They are also high in fiber and magnesium, and a good source of potassium and iron. We have good fats, folic acid, potassium, and anti-oxidants in the avocado. Vitamin C in the Pico de Gallo, and whatever nutritional value there may be in shredded lettuce. 😉 Top it with some cheese for calicum, and you have a well-rounded meal to start your day.

Did I mention that the tortilla is baked not fried? That’s right, I baked the tortilla shell this time to make it even healthier…..

Breakfast Tostada tortillas cookingwithcurls.com

How to make a healthy Breakfast Tostada:

Preheat oven to 425 degrees. Brush both sides of tortillas with oil…..

Breakfast Tostada oiled cookingwithcurls.com

Bake for 10 to 15 minutes, until golden brown…..

Breakfast Tostada baked cookingwithcurls.com

I made Refried Black Beans or you could heat and smash black beans…..

Breakfast Tostada smach beans cookingwithcurls.com

Spread the black beans on top of the tortilla…..

Breakfast Tostada beans cookingwithcurls.com

top with shredded lettuce…..

Breakfast Tostada lettuce cookingwithcurls.com

This is where you need to decide if you are using eggs or not. To remain a vegan breakfast, top with avocado…..

Breakfast Tostada avocado cookingwithcurls.com

Yes, there is pico de gallo hiding under the avocado, but it looks much prettier with the salsa on top. 🙂

Top with vegan cheese, crumbled Queso Fresco, or shredded cheese of your choice. This meal is so versatile, you really can use any combination that you can think of!

Doesn’t this egg-topped version look delicious? The second day I decided to try it with the egg on top, but it honestly didn’t need it…..

This Breakfast Tostada is delicious and relatively healthy! cookingwithcurls.com

In fact, it made it a bit harder to eat. The avocado kept slipping off!

Cooking with Astrology “Gemini” meal:

Artichoke & White Bean Salad

Mahi Mahi with Panko and Papaya Mango Salsa

Raspberry-Thyme Ice Cream

More delicious breakfast recipes:

Instant Pot Mexican Breakfast Casserole

Whole 30 Breakfast Burrito

Sweet Potato Hash

Classic Eggs Benedict

Enjoy!!

This Breakfast Tostada is delicious and relatively healthy! cookingwithcurls.com

Breakfast Tostada

This Breakfast Tostada is baked not fried for a healthy and delicious meal!
0 from 0 votes
Print
Course: Breakfast
Cuisine: Mexican
Keyword: tortilla, recipe, eggs, vegan, beans, breakfast, brunch, cheese
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 Servings
Calories: 288kcal
Author: Lisa Johnson

Ingredients

  • 4 small corn tortillas
  • olive oil
  • 1 cup refried black beans
  • 1 cup shredded lettuce
  • 1 avocado
  • 1/2 cup pico de gallo or salsa of your choice
  • 4 large cage-free eggs fried,optional*
  • queso fresca crumbled or cheese of your choice (optional*)

Instructions

  • Preheat oven to 425 degrees. Brush tortillas with olive oil and place on a silpat/parchment paper lined baking sheet.
  • Bake for 10 to 15 minutes, until golden brown.
  • Place tortilla on a plate and top with black beans.
  • Sprinkle with shredded lettuce.
  • *If using fried egg, place on top of lettuce.
  • Cut avocado in half and remove pit. Slice thin slices into avocado and remove flesh with a large spoon, and place on top of lettuce or egg*.
  • Spoon pico de gallo over the avocado.
  • Sprinkle cheese on pico de gallo if using.

Notes

  • To make vegan: skip the egg, and use vegan cheese

Nutrition

Calories: 288kcal | Carbohydrates: 30g | Protein: 13g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 210mg | Sodium: 295mg | Potassium: 522mg | Fiber: 8g | Sugar: 3g | Vitamin A: 515IU | Vitamin C: 6.6mg | Calcium: 70mg | Iron: 2.5mg
Previous Post: « Raspberry Thyme Ice Cream
Next Post: Whole Wheat Chocolate Chip Cookies »

Reader Interactions

Comments

  1. Jamie @ Love Bakes Good Cakes says

    May 22, 2014 at 1:43 am

    Yum-O! I think i’d skip the egg since you said it was harder to eat that way! Otherwise, I’ll take one! 🙂

    Reply
  2. Jen says

    May 23, 2014 at 5:17 am

    This looks so tasty! I’ve been eating a vegan diet and searching for savory breakfast recipes, which are hard to come by. I’m going to have this this weekend!

    Reply
  3. Claire @ A Little Claireification says

    May 23, 2014 at 10:50 am

    This looks delicious!! I love eggs so I would have to deal with the mess and I would love every bite of this!
    Looking forward to MY menu for Cancer next month. I MUST be the most famous Cancer you know, right?? haha
    Hope your allergies get better soon!

    Reply
  4. Natasha in Oz says

    June 19, 2014 at 5:33 am

    I’ve just pinned this-what a delicious breakfast idea! Yum!

    Thanks for joining the Say G’Day Saturday linky party. Hope you can join us again this weekend.

    Best wishes,
    Natasha in Oz

    Reply
  5. Julie says

    July 07, 2014 at 5:03 am

    Wow, this looks so simple! Thanks, Lisa!

    Reply
  6. Cindy Eikenberg says

    July 07, 2014 at 5:54 pm

    Lisa, I really need to put more effort into having a good, nutritious breakfast….I keep hearing the Mom voice in my head that breakfast is the most important meal of the day! ) This looks great! Pinning and tweeting – thanks for the recipe!

    Reply
  7. Cathy@LemonTreeDwelling says

    July 08, 2014 at 11:41 am

    I’m a huge fan of tostadas and would love to wake up to one for breakfast (especially WITH the egg!)

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Headshot of Lisa Johnson

Hi, I'm Lisa - Welcome to my kitchen! I have a passion for good food and love sharing my creations with friends, family and everyone that loves a homecooked meal. This is where I share my favorite recipes with step-by-step instructions as well as tips and tricks to help you make these delicious recipes in your home.

More about me →

Popular

  • Vegetable Tian Recipe
  • Jamaican Rum Punch
  • Strawberry Simple Syrup
  • Roast Beef with Gravy

As seen in...

featured at country living, buzzfeed, phoenix new times, greatist, clean eating magazine, woman's day, the huffington post, parade, better homes and gardens graphic

Footer

↑ back to top

Info

  • Privacy Policy
  • Disclaimer & Disclosure
  • Accessibility Policy
  • Contact

Newsletter

  • Sign Up! for emails and updates & receive a FREE Instant Pot e-Book filled with the Top 10 reader's favorite recipes!

Topics

  • Instant Pot
  • Tropical Pina Colada
  • Beef Gravy
  • Recipe Index

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2012-2021 Cooking with Curls® | All Rights Reserved