These simple black bean breakfast tostadas are fresh, full of flavor, and ready to eat in just minutes.
Ingredients
- tostada shells: 4 piece
- black beans: 1 can (15.25 ounce can, drained)
- medium avocado, peeled and pitted: 1 piece
- lime juice: 2 Tbsp
- slices pepper Jack cheese: 4 piece
- vegetable oil: 1 Tbsp
- eggs: 4 piece
- salsa: 0.25 cup
- salt and freshly ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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Divide tostada shells between 4 plates.
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Combine back beans, avocado, and lime juice in a bowl. Gently stir to combine. Divide mixture between tostada shells. Top each tostada with a slice of cheese.
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Heat oil in a small skillet over medium-high heat. Crack an egg into the hot oil. Cook for 2 minutes. Flip and cook until set, 2 minutes more. Transfer egg to the top of one of the prepared tostada shells. Repeat with remaining eggs.
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Top each egg with salsa. Season with salt and pepper to taste. Serve immediately.
