There are mornings when I crave for something slightly unusual from my normal breakfast. This Breakfast Baked Black Beans and Egg Tostadas could pass as a breakfast, brunch or even a siesta snack. I know it does have egg, but we can have egg even for dinner so no complain on that. I really like how fast this comes together, and it is really satisfying to eat. Nothing to heavy but nothing too light as well, just right I would say.

It starts with a crispy tostada shell piled high with savory homemade black beans, perfectly soft scrambled eggs, and a mix of fresh toppings. The combo of creamy beans, tender eggs, and that satisfying crunch hits all the right notes and makes every bite feel exciting. It’s not just delicious — it’s also packed with protein and fiber, so it keeps you full and energized through the morning.

To make this recipe fast and easy, I like to make a huge batch of black beans a day ahead. I often freeze a large batch of black beans because I really find it useful especially for busy days. I used to buy the canned black beans but since I started boiling raw black beans, I never went back buying the canned ones. Give it a try, it is very budget friendly as you can buy large bag of dried black beans and you can use if in so many ways. Plus as I always say, no added preservatives which is a always a bonus for me.

This recipe is both convenient and quick to prepare. It’s an ideal option for busy mornings when you want something nutritious and satisfying without spending too much time in the kitchen. You can have scrambled egg just like what I did, or use fried egg with runny yolks would be nice too. It’s your choice, do as you please.

For the toppings, use whatever you like, I used fresh cherry tomato. You can also sauté mushrooms, or add steamed Asparagus, chopped cilantro, definitely some sliced Avocados would be great here. If you want to up the game, some shredded cheese will do the job.

For the sauce, I used a homemade marinara sauce to smudge the plate and some cilantro lime dressing to drizzle on top. You can use whatever dressing you like. Do not skip the dressing as this adds richness to the overall taste.

Tips for Making Breakfast Baked Black Beans and Egg Tostadas

• Use Quality Ingredients: Start with high-quality black beans and fresh eggs. Fresh, flavorful ingredients make all the difference in the final dish. You can buy store-bought canned black beans or cook the dried black beans yourself (my personal choice)
• Season the Beans Well: Before assembling the tostadas, season the black beans with your favorite spices. Common choices include cumin, chili powder, garlic powder, and a pinch of salt. You can also add a bit of lime juice for extra freshness.

• Mash Some Beans: For a creamier texture, consider mashing half of the black beans before spreading them on the tostada. This gives a nice contrast between whole beans and mashed beans. For chunkier version, leave all whole.
• Pre-Bake the Tostadas: To ensure your tostada shells are extra crispy, lightly brush them with oil and bake them for a few minutes before adding the toppings. This helps them stay crunchy even with the moist toppings. You do not have to open the oven just for this, a simple toaster will do the job unless you are making a large serving.

• Toppings and Garnishes: Add fresh toppings like avocado slices, chopped tomatoes, cilantro, and a sprinkle of cheese. These fresh ingredients add color, flavor, and texture.
• Hot Sauce for Heat: Drizzle some hot sauce or sriracha over the finished tostadas for an extra kick. The heat complements the savory beans and creamy eggs perfectly.

• Serve Immediately: Breakfast Baked Black Beans and Egg Tostadas are best enjoyed fresh when the tostadas are still crispy and the eggs are warm.
• Customize to Your Taste: Feel free to experiment with different beans (like pinto or refried beans) and toppings. Customize the dish to suit your preferences and dietary needs.

SweetnSpicyLiving

Crispy Black Bean and Egg Tostada You’ll Want on Repeat

A crispy tostada topped with creamy black beans, a perfectly cooked egg, and fresh toppings. Simple, hearty, and easy to throw together for breakfast, lunch, or a quick anytime meal.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 1 1

Course: Breakfast

Cuisine: Mexican

Ingredients Equipment Method Video

Ingredients

  

• 1 tablespoon flavorless Oil
• 30 g Red/Yellow Onion — thinly sliced
• 2 cloves Garlic – minced
• 100 g Black Beans (canned or cooked from scratch)
• 1 small fresh Jalapeño– thinly sliced or chopped
• 1/2 teaspoon Taco Seasoning
• 1/4 teaspoons table Salt
• 100 g Cherry Tomato
• 2/4 teaspoons table Salt
• 1/4 teaspoons Red Chili Flakes
• 1/4 teaspoon dried Basil
• 2 Eggs
• 1/2 teaspoon Taco Seasoning
• 1/8 teaspoon Table Salt
• Chopped Coriander – optional
• 1 Lime or Lemon Wedge – optional
• 15 g Grated Cheese optional
• Dressing of your choice

Equipment

• 1 Pan
• 1 Ladle

Method

 

1. Pour oil in a heated pan. Add onion and cook for 1 minute. Add garlic, black beans, jalapeño pepper, taco seasoning and salt. Cook for about 2-3 minutes. Remove from the pan.
2. In the same pan, add a bit more oil. Cook the Cherry Tomato. Add salt, dried Basil and red chili flakes. Remove from the pan.
3. Beat 2 eggs. Add 1/4 teaspoon taco seasoning, 1/8 teaspoons salt. Pour in a heated pan greased with oil. Stir after 30 seconds to keep the mixture moving. Turn off the heat as soon as you only see slight raw egg. The remaining heat will cook the egg.
4. Serve: Lay the tortilla on a plate. Top with scrambled egg, beans and cherry tomato. Sprinkle with chopped coriander and sliced lime or lemon on the side. Alternatively, you can serve this as is without any tortilla or serve it with steamed rice. For garnishing, consider sliced avocado and some grated cheese.

Video

Nutritional Information

Nutritional Information was calculated using Veryfitwell Recipe Calorie and Nutrition Calculator. For details about Nutritional Information in this website, please read the Disclaimer page.

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