Tostada Breakfast

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  • 1 cup black beans rinsed and drained
  • ¼ cup fresh cilantro minced
  • 1 tbsp cumin
  • ½ tsp sea salt + additional
  • 1 lime juiced
  • 2 tbsp coconut oil or ghee, melted
  • 4 organic corn tortillas
  • freshly ground pepper to taste
  • 4 eggs
  • 1 avocado pitted and sliced
  • 1 radish trimmed and thinly sliced
  • Pico de gallo store bought is fine!
  • cilantro for garnish
  • hot sauce optional
  • Combine beans, cilantro, cumin, salt and lime juice and set aside.
  • Preheat oven to 400° F and place tortillas on a baking sheet. Brush both sides with coconut oil or ghee and sprinkle with additional sea salt. Bake for 4-6 minutes or until brown and crispy on both sides. Watch them closely!
  • Cook eggs as desired: a quick, basic scramble or over easy up is delicious here!
  • When tortillas are done, top with ¼ cup of black bean mixture, egg, avocado, radish and pico de gallo. Sprinkle with cilantro and hot sauce if desired. Ole!
We love a Mexican spin on just about anything. Why not satisfy that chips and guacamole craving early in the day with a completely PN approved spin on breakfast? Hey, this one could be dinner.
Make ahead tip: Make the bean mixture in advance and all you’ve got to do is toast the tortillas and cook up some eggs!