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Last Updated on September 9, 2019 by Lisa Johnson
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!
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…..
How to make a healthy Breakfast Tostada:
Preheat oven to 425 degrees. Brush both sides of tortillas with oil…..
Bake for 10 to 15 minutes, until golden brown…..
I made Refried Black Beans or you could heat and smash black beans…..
Spread the black beans on top of the tortilla…..
top with shredded lettuce…..
This is where you need to decide if you are using eggs or not. To remain a vegan breakfast, top with avocado…..
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…..
In fact, it made it a bit harder to eat. The avocado kept slipping off!
Cooking with Astrology “Gemini” meal:
Mahi Mahi with Panko and Papaya Mango Salsa
More delicious breakfast recipes:
Instant Pot Mexican Breakfast Casserole
- 4 small corn tortillas
- olive oil
- 1 cup refried black beans
- 1 cup shredded lettuce
- 1 avocado
- ½ 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*)
- 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.
- To make vegan: skip the egg, and use vegan cheese
Yum-O! I think i’d skip the egg since you said it was harder to eat that way! Otherwise, I’ll take one! 🙂
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!
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!
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.
Natasha in Oz
Wow, this looks so simple! Thanks, Lisa!
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!
I’m a huge fan of tostadas and would love to wake up to one for breakfast (especially WITH the egg!)