Breakfast · Mexican
Breakfast tostadas with black beans and eggs
Crunchy corn tostadas spread with warm refried beans and topped with fried eggs, salsa, avocado and queso fresco.
- Serves
- 2
- Prep
- 10 min
- Cook
- 8 min
- Total
- 18 min
Ingredients
For 2 2 tostadass- 48 g corn tostada shells
- 200 g refried beans
- 4 large eggs
- 1 tsp vegetable oil
- 60 g salsa verde
- 80 g avocado, sliced
- 30 g queso fresco, crumbled
- 5 g fresh cilantro, chopped
Method
Warm the refried beans in a small pan with a splash of water, stirring until smooth and spreadable.
Heat the oil in a non-stick skillet and fry the eggs for 3 minutes, until the whites are set.
Spread the beans over the tostadas and top each with a fried egg.
Spoon over the salsa verde, add the avocado slices and finish with queso fresco and cilantro.