Three-Layer Breakfast Tostadas

My favorite breakfast of all time is anything Mexican-style! I actually prefer savory to sweet for breakfast, so this spicy, crunchy and filling dish is right up my flavor alley. I love this particular dish for many reasons, but the main reason is that the base of it only has a few simple ingredients which I have in my pantry anyway.  Also, it’s a quick and easy breakfast that can be topped with just about anything you desire. I added an egg, cilantro, Mexican hot sauce, avocado, lime juice and salsa.  You can also add sour cream or Mexican Crema, jalapeños…the possibilities and combinations to whatever flavors you prefer are endless!! For vegetarian style, just omit the egg! It also makes a great brunch item on a lazy weekend (which are my Sundays!) And yes, I added bacon to the side just to make it feel more like a breakfast (plus it makes Hubby happy), and…it’s bacon. So why not? Hope you enjoy this as much as I do!

Three-Layer Breakfast Tostadas

Print Recipe
Serves: 2 Cooking Time: 15 min


  • 6 tostada shells (home fried or store bought just fine)
  • 1 Tbsp Canola oil, plus more for frying (if frying tostadas at home)
  • Two 15-ounce cans black beans, rinsed and drained
  • Kosher salt and freshly ground black pepper
  • 1/2 - 1 tsp Mexican Hot Sauce, or more to taste (I use Cholula Brand)
  • 1/4 cup grated Mexican Cheese Blend
  • Optional:
  • 1 Large Egg
  • 1/4 sliced ripe Avocado
  • 1 Tbsp salsa
  • 1 Tbsp cilantro leaves, roughly chopped
  • Pickled sliced jalapeños
  • 1 Tbsp salsa
  • Dollop of sour cream (or low fat plain Greek yogurt)
  • Lime wedges



Preheat oven to 400 degrees F.


Heat 1 tbsp oil in saucepan over medium heat. Add rinsed and drained black beans, hot sauce, salt and pepper to pan. Warm and mash with fork until desired consistency. Set aside.


In large cast iron skillet, add oil to cover bottom. Fry white corn tortillas until crisp, about 3-4 minutes each side. Drain on wire rack. (Can totally buy prepared tostadas and skip this step).


On foil-lined baking sheet, layer tostadas with 2 tbsp beans, 1 tbsp cheese, repeat tostada, beans, cheese until all layers complete. Bake until cheese is melted, about 3-5 minutes.


If desired, fry egg in 1/4 inch vegetable oil in non-stick skillet until white is set and yolk is still runny, about 7 minutes. Top with all the desired and tasty toppings of your choice. Enjoy!

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