Super Quick Breakfast Tostadas with Eggs & Beans
Pile up your favorite Mexican food inspired fixings on these super quick breakfast tostadas!! Toasted corn tortillas are loaded with eggs, black beans, avocado, and pico de gallo for an awesome way to start your morning.
Servings: 4 servings
Ingredients
- 1 Tbsp. olive oil
- ¼ c. onions finely chopped
- 5 large eggs*
- 1 Tbsp. almond milk
- 2 Tbsp. salsa medium
- ½ tsp. salt
- ¼ tsp. pepper
- 4 corn tortillas
- 2 Tbsp. coconut oil
- ½ c. refried black beans no fat added
- ½ large avocado thinly sliced
- ¼ c. queso fresco*
- ¼ c. pico de gallo or chopped tomatoes
- Cilantro
Instructions
- In a medium-large non-stick skillet saute onions and olive oil over medium-low heat for 3-4 minutes.
- In a medium bowl combine eggs, milk, salsa, salt and pepper. Whisk until combined.
- Add eggs to skillet and scramble for 2-4 minutes or until just cooked through.
- Place 1 tablespoon coconut oil in a large skillet over medium heat. Place two corn tortillas in the heated skillet and cook for 1-2 minutes on each side. The tortillas should start to slightly brown before flipping.
- Once tortillas are lightly browned on both sides, remove tortillas and place on a paper towel to drain. Repeat above step with the remaining tortillas.
To Serve:
- Layer each toasted tortilla with refried beans, eggs, avocados, queso fresco, pico de gallo, and cilantro. Serve immediately and enjoy!
Notes
*Can use VeganEgg substitute and leave out queso fresco if vegan.
Nutrition
Calories: 356kcal | Carbohydrates: 22g | Protein: 13g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 214mg | Sodium: 681mg | Potassium: 398mg | Fiber: 5g | Sugar: 2g | Vitamin A: 535IU | Vitamin C: 5mg | Calcium: 157mg | Iron: 2mg