Breakfast Tostadas Recipe By Tasty

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BREAKFAST TOSTADA



Breakfast Tostada image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 16m

Yield 1 serving

Number Of Ingredients 12

3 slices thick-cut bacon
1 tablespoon vegetable oil, plus more for cooking the egg
One 15-ounce can black beans, drained
Kosher salt and freshly ground black pepper
Couple dashes hot sauce
3 tostada shells
1/4 cup grated sharp Cheddar cheese
1 large egg
1/4 ripe avocado, diced
1 tablespoon salsa
1 tablespoon sour cream
1 tablespoon fresh cilantro leaves

Steps:

  • Preheat the oven to 400 degrees F.
  • In a nonstick skillet over medium-high heat, add the bacon and cook, turning halfway through, until crisp, 10 to 12 minutes. Remove to a paper towel-lined plate.
  • Meanwhile, in a saucepan over medium heat, add the vegetable oil, black beans, a pinch of salt and pepper and some hot sauce. Heat until warmed through, mashing the beans with a fork.
  • On a baking sheet, layer: 1 tostada shell, 2 tablespoons beans, 1 tablespoon cheese, 1 tostada shell, 2 tablespoons beans, 1 tablespoon cheese, 1 tostada shell, 2 tablespoons beans and 1 tablespoon cheese. Bake until the cheese is melted completely and the edges of the tostadas are beginning to turn golden, about 3 minutes.
  • Meanwhile, heat 1/4 inch of vegetable oil in a nonstick skillet over medium heat. Add the egg and cook until the white is set but the yolk is still runny, 5 to 7 minutes.
  • To serve, transfer the tostada to a plate, top with the fried egg, diced avocado, salsa, sour cream, a sprinkle of the remaining cheese and the cilantro. Place the bacon on the side and enjoy.

BREAKFAST TOSTADAS RECIPE BY TASTY



Breakfast Tostadas Recipe by Tasty image

In this recipe, crispy tostada shells are topped with refried beans and fluffy scrambled eggs that are loaded with jalapeño, onion, and tomato. It's all topped with a handful of pepper Jack cheese, then broiled for a melty, bubbly finish. Garnish with fresh cilantro and serve with sour cream and guacamole!

Provided by Tikeyah Whittle

Categories     Lunch

Time 27m

Yield 8 servings

Number Of Ingredients 13

¼ cup vegetable oil
2 plum tomatoes, cored, seeded, and finely chopped
2 jalapeñoes, finely chopped
1 white onion, finely chopped
kosher salt, to taste
freshly ground black pepper, to taste
12 large eggs, lightly beaten
¼ cup fresh cilantro, plus more for serving
8 tostadas
1 ½ cups refried black bean
½ cup shredded pepper jack cheese
sour cream, for serving
guacamole, for serving

Steps:

  • Preheat the broiler. Line a baking sheet with parchment paper.
  • In a large nonstick skillet, heat the vegetable oil over medium-high heat. Add the tomatoes, jalapeños, and onion, and cook, stirring, until soft and beginning to turn brown, about 8 minutes. Season with salt and pepper,
  • Add the eggs, reduce the heat to medium, and cook, stirring occasionally, until cooked through, 12-15 minutes. Remove the pan from the heat and stir in the cilantro.
  • Arrange the tostadas on the prepared baking sheet and broil, flipping halfway through, until lightly golden and fragrant, about 1 minute total.
  • Spread 3 tablespoons of the beans evenly over each tostada. Divide the scrambled eggs among the tostadas, piling them in the center of the beans, then sprinkle evenly with the pepper Jack cheese. Broil until the cheese is just melted, 1-2 minutes.
  • Transfer the tostadas to plates and garnish with more cilantro. Serve hot with sour cream and guacamole on the side.
  • Enjoy!

Nutrition Facts : Calories 313 calories, Carbohydrate 18 grams, Fat 19 grams, Fiber 3 grams, Protein 16 grams, Sugar 3 grams

BLACK BEAN BREAKFAST TOSTADAS



Black Bean Breakfast Tostadas image

These simple black bean breakfast tostadas are fresh, full of flavor, and ready to eat in just minutes.

Provided by Soup Loving Nicole

Categories     Tostadas

Time 9m

Yield 4

Number Of Ingredients 9

4 each tostada shells
1 (15.25 ounce) can black beans, rinsed and drained
1 medium avocado, peeled and pitted
2 tablespoons lime juice
4 slices pepper Jack cheese
1 tablespoon vegetable oil
4 large eggs eggs
¼ cup salsa
salt and freshly ground black pepper to taste

Steps:

  • Divide tostada shells between 4 plates.
  • Combine back beans, avocado, and lime juice in a bowl. Gently stir to combine. Divide mixture between tostada shells. Top each tostada with a slice of cheese.
  • Heat oil in a small skillet over medium-high heat. Crack an egg into the hot oil. Cook for 2 minutes. Flip and cook until set, 2 minutes more. Transfer egg to the top of one of the prepared tostada shells. Repeat with remaining eggs.
  • Top each egg with salsa. Season with salt and pepper to taste. Serve immediately.

Nutrition Facts : Calories 392.4 calories, Carbohydrate 31.4 g, Cholesterol 201.2 mg, Fat 23 g, Fiber 11.5 g, Protein 17.8 g, SaturatedFat 6.3 g, Sodium 716.9 mg

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