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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
Cook Time 20 minutes
Total Time 30 minutes
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