Breakfast Tostadas with Black Beans and Eggs [ 20 min ]
Kickstart your morning with these vibrant and delicious Breakfast Tostadas with Black Beans and Eggs. With a crunchy base and a mix of hearty black beans, creamy avocado, and perfectly scrambled eggs, this recipe offers the perfect balance of flavors and textures. Garnished with fresh cilantro and juicy cherry tomatoes, these tostadas are not only visually appealing but also packed with nutrients to keep you energized throughout the day. Enjoy a touch of Mexican cuisine in your breakfast, all ready in just 20 minutes!
Ingrédients
- 4 tostada tostada shells
- 1 cup black beans, rinsed and drained
- 4 large eggs
- 1/4 cup red onion, finely chopped
- 1/2 cup cherry tomatoes, halved
- 1 avocado, avocado, diced
- 1/4 cup fresh cilantro, chopped
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1/4 cup shredded cheese (optional)
Instructions
- Heat a non-stick skillet over medium heat and add the olive oil.
- In a bowl, whisk together the eggs with salt and black pepper.
- Pour the eggs into the skillet and cook, stirring occasionally, until softly scrambled. Set aside.
- In another pan, warm the black beans over medium heat and season with cumin and chili powder. Stir occasionally until heated through.
- Assemble each tostada by layering black beans, scrambled eggs, cherry tomatoes, red onion, and avocado.
- Top with fresh cilantro and shredded cheese if desired. Serve immediately.
Nutrition
Serving: 100gCalories: 350kcalCarbohydrates: 29gProtéines: 15gFat: 20gSucre: 3g
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