Southwest Breakfast Tostadas with Black Beans & Spinach
A delicious and hearty breakfast option, these tostadas are loaded with flavor and offer a nutritious start to your day.
Ingredients
Tostada Base
- 4 pieces corn tortillas For the base of the tostadas.
Black Bean Mixture
- 1 cup small, no-salt-added black beans, rinsed and drained
- 1 clove garlic, minced
- 1 tbsp water
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp salt
Fresh Ingredients
- 4 cups fresh spinach leaves
- 4 large eggs Cook to your desired doneness.
- 1 cup halved cherry tomatoes For topping.
- 1/2 whole avocado, sliced For topping.
- 1 tbsp fresh cilantro leaves for garnish
Cooking Essentials
- 2 tsp olive oil, divided For cooking the spinach and eggs.
- 1 tsp nonstick cooking spray For spraying the tortillas before baking.
Instructions
Preparation
- Preheat the oven to 400 degrees F. Place the corn tortillas on a baking sheet lined with parchment paper. Lightly spray both sides with cooking spray and bake for about 6–7 minutes on each side until crispy and golden brown.
- In a small saucepan over medium heat, combine the black beans, minced garlic, water, chili powder, ground cumin, and salt. Cook for about 2–3 minutes until heated through, mashing the beans to create a spreadable consistency.
- In a large nonstick skillet, heat 1 teaspoon of olive oil over medium heat. Add the fresh spinach and salt, stirring frequently until wilted, about 2–3 minutes. Transfer the spinach to a bowl.
Cooking Eggs
- In the same skillet, heat the remaining teaspoon of olive oil over medium heat. Crack the eggs into the skillet and cook until they reach your desired doneness, either sunny side up or over easy.
Assembly
- Spread an even layer of the black bean mixture over each baked tortilla. Top with sautéed spinach, followed by a cooked egg, halved cherry tomatoes, and slices of avocado. Finally, sprinkle with fresh cilantro leaves.
Notes
These tostadas are versatile; serve with fresh fruit or a salad. Store components separately for best results.