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Mexican Tostadas

One of my go-to dinners when I need something QUICK and easy is homemade Tostadas Paired with Chickpea salad, they’re so fresh and tasty and a meal that everyone gets excited for.

Ingredients

  • 6 small corn tortillas
  • 2 tbsp. extra-virgin olive oil, divided 
  • Kosher salt
  • 1 (15-oz.) can black beans, rinsed and drained
  • 3 tbsp. water
  • 1 c. shredded pepper jack cheese
  • 1 avocado, halved and pitted
  • Juice of 1/2 lime
  • 2 tbsp. chopped fresh cilantro
  • Freshly ground black pepper
  • 6 large eggs
  • Pickled jalapeños, pickled red onions, and salsa, for serving

Directions


  1. Preheat oven to 400°. On a large baking sheet, arrange tortillas in a single layer. Lightly brush both sides with 1 tablespoon oil; season with salt. Bake until golden and crispy, about 15 minutes. 
  2. In a small bowl, mash beans with a fork until mostly smooth but with some chunks remaining. Stir in water.
  3. Divide beans among tortillas and spread in an even layer. Top with cheese. Continue to bake until cheese is melty, about 5 minutes more. 
  4. In another small bowl, smash avocado until smooth. Stir in lime juice and cilantro; season with salt and pepper.
  5. In a medium nonstick skillet over medium heat, heat remaining 1 tablespoon oil. Working in batches, crack eggs into pan and cook until whites are set, about 3 minutes; season with salt and pepper. 
  6. Top tortillas with smashed avocado, 1 egg, jalapeños, onions, and salsa.