Baked Black Bean & Egg Breakfast Tostadas with Smashed Avocado
Crisp oven-baked tostadas layered with smoky black beans, a baked egg and cool smashed avocado.
Best for Fiber-rich, high-protein start with healthy fats and no added sugar
This is huevos rancheros logic rebuilt for a weekday, with everything finished in the oven so you're not juggling three pans before coffee. The tortillas bake into shatter-crisp tostadas while the black beans go smoky and the egg sets right on top, yolk still soft. It's genuinely filling in the way that matters at breakfast: bean and avocado fiber, real egg protein, almost no added sugar, and enough lime and cilantro to keep it bright rather than heavy.
Ingredients
- 4 corn tortillas , 15 cm / 6 inch
- 20 ml olive oil , for brushing
- 240 g canned black beans , drained and rinsed
- 1 g ground cumin , about 1/2 tsp
- 1 g smoked paprika , about 1/2 tsp
- 1 garlic cloves , clove, finely grated
- 4 large eggs , large
- 1 ripe avocado , medium
- 1 Lime , half juiced, half in wedges
- 100 g cherry tomatoes , quartered
- 2 scallion , thinly sliced
- 10 g fresh cilantro , leaves torn
- 40 g queso fresco , crumbled; or feta (optional – can be omitted)
- 3 g fine sea salt , to taste
- 1 g black pepper , freshly ground
Instructions
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1
Heat the oven to 220°C. Brush both sides of each corn tortilla lightly with olive oil and arrange in a single layer on a large baking sheet. Bake for 6 minutes, until dry and starting to crisp, then remove; they will firm further as they cool while you build the topping.
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2
In a bowl, warm the drained black beans slightly (30 seconds in the microwave or briefly in a pan), then mash about half of them roughly with a fork. Stir in the cumin, smoked paprika, grated garlic, a pinch of salt and a splash of water so the mixture is spreadable but not wet. Spread the seasoned beans over the par-baked tostadas, leaving a small rim, and press a shallow well in the center of each for the egg.
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3
Crack one egg into the well of each tostada. Season the eggs with salt and pepper, scatter the quartered cherry tomatoes around them, and return the sheet to the oven for 8 to 10 minutes, until the whites are just set and the yolks are still soft. Check at 8 minutes, as thin tostadas cook fast.
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4
While the eggs bake, halve the avocado, scoop the flesh into a bowl, and smash with the lime juice and a pinch of salt until chunky. Spoon smashed avocado onto each finished tostada, then top with scallion, torn cilantro and the crumbled queso fresco. Serve at once with lime wedges to squeeze over.