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These easy Breakfast Tostadas are so filling and flavorful, you’re going to want to eat them every day. Plus, they can be made in about 15 minutes, perfect for a weekday breakfast! I love a crispy, crunchy tostada, and it lends itself perfectly to breakfast. My version is topped with a thick layer of seasoned refried beans, hearty scrambled eggs, buttery avocado, juicy tomatoes and salsa, and a bright, acidic squeeze of lime over top. It’s a flavor explosion! I find one of these Breakfast Tostadas to be super filling for breakfast, even more so when paired with a side of fruit for something sweet. Additionally, this recipe is perfect for vegetarians, and though I am no expert in gluten-free cooking, I’m pretty sure it’s gluten free as well. Better still, each super satisfying tostada is just 173 calories or 1 WW (Weight Watchers) Point!
- 4 (6-inch) corn tortillas, (I use Mission Extra Thin Yellow Corn Tortillas)
- 2 large eggs
- salt and pepper, to taste
- 1 cup fat free refried beans
- 1/8 teaspoon chili powder
- 1/8 teaspoon garlic powder
- 1/8 teaspoon cumin
- 2 oz peeled and sliced avocado
- 4-6 cherry tomatoes, sliced or chopped
- 4 tablespoons salsa
- 4 lime wedges
- 2 teaspoons chopped cilantro
Pre-heat the oven to 400 degrees. Line a baking sheet with parchment paper and place the tortillas on it in a single layer. Mist the tortillas with cooking spray and then flip each tortilla over and mist the other side. Place the tortillas in the preheated oven for 5 minutes*. When the 5 minutes is up, flip each tortilla over and put them back in for another 5 minutes until firm and crispy.
*During the first 5 minutes the tortillas are cooking, I like to use the time to slice up my avocado, cherry tomatoes and cilantro so that the topping are ready to go. Once the tortillas are flipped and go back in the oven for the second five minutes, I prep the eggs and refried beans as follows.
Crack the eggs into a bowl and add a splash of water (I turn on my faucet and run the bowl under real quick). Add a sprinkle of salt and pepper as desired and then beat the eggs with a whisk. Mist a small skillet with cooking spray and bring over medium heat on the stovetop. Once hot, add the eggs and cook, pushing them around with a spatula, for a minute or two until fully cooked/scrambled.
Place the refried beans into a microwavable bowl and microwave on high for about a minute until hot. Add the chili powder, garlic powder and cumin and stir to combine.
When the tortillas come out of the oven, spread ¼ cup of the warm refried beans over the surface of each tortilla. Top the beans on each tostada with ¼ of the scrambled eggs and ½ ounce of the sliced avocado. Add the tomatoes and a tablespoon of salsa and then squeeze a lime wedge over the top. Sprinkle with cilantro if using and serve warm.
Nutrition Information per tostada:
173 calories, 24 g carbs, 3 g sugars, 5 g fat, 1 g saturated fat, 9 g protein, 7 g fiber, 446 mg sodium (from myfitnesspal.com)