Mexican Black Bean Breakfast Tostadas with Soft Eggs and Corn Pico

Tostada means toasted in Spanish, and these breakfast plates lean on oven-crisped corn tortillas as their crunchy base. Warm black beans, soft eggs, and a bright corn pico with cotija make a lively Mexican morning meal.

Serves 4 · 15 min prep · 15 min cook

Estimate for one serving

• 445 cal
• 22g protein
• 48g carbs
• 20g fat

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Ingredients

• 8 small corn tortillas
• 1 can (15 oz) canned black beans
• 1 cup fresh sweet corn kernels
• 2 roma tomatoes
• 1 jalapeño
• 1/4 cup diced red onion
• 1/4 cup fresh cilantro
• 1 lime
• 4 large eggs
• 1 ripe avocado
• 1/3 cup crumbled cotija cheese
• 3 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 3/4 tsp kosher salt
• 1/4 tsp black pepper

Instructions

1. 1Preheat the oven to 400°F. Brush both sides of the corn tortillas lightly with olive oil, arrange in a single layer on a baking sheet, and bake 8 to 10 minutes, flipping halfway, until crisp and golden at the edges.
2. 2While the tortillas crisp, drain and rinse the black beans. Warm them in a small saucepan over medium heat with cumin, chili powder, salt, and a splash of water. Mash lightly with a fork until thick and spreadable, about 4 minutes.
3. 3Make the corn pico: dice the tomatoes, finely mince the jalapeño (remove seeds for less heat), and combine in a bowl with the corn kernels, diced red onion, chopped cilantro, juice of the lime, and salt. Toss and set aside.
4. 4Heat the remaining olive oil in a nonstick skillet over medium heat. Crack in the eggs and cook sunny-side up 3 to 4 minutes until the whites are fully set but yolks remain runny; season lightly with salt and pepper.
5. 5Mash the avocado with a fork and a squeeze of remaining lime if desired, keeping it slightly chunky.
6. 6Spread a generous layer of warm mashed black beans over each crisp tostada. Top with a spoonful of avocado, then carefully place one soft egg on half the tostadas (or half an egg if serving two per person).
7. 7Spoon the fresh corn pico generously over everything and finish with crumbled cotija. Serve immediately while the tortillas are still shatter-crisp.
8. 8For faster weekday mornings, bake the tostada shells and mash the beans the night before; reheat beans and fry eggs fresh in under 5 minutes.