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Black bean and egg tostada. Prefect recipe for breakfast, lunch, or dinner. What a yummy treat! | joeshealthymeals.com

Black Bean and Egg Tostada

Course Breakfast
Cuisine Mexican
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Author Joe Boyle


  • 4 corn tortillas , 6 in. dia., (or flour tortilla if desired)
  • 1 15 oz . can black beans
  • 1 jalapeno pepper , minced
  • 1/3 cup chopped onion , (1/2 onion)
  • 2 garlic cloves , minced
  • 1 tbsp olive oil
  • 1/4 tsp salt
  • 2 1/2 oz . queso fresco cheese , grated, (or similar mild cheese)
  • lime juice
  • cilantro
  • tabasco or Sriracha sauce if desired


  • Pre-heat oven to 375°
  • Lightly brush tortillas with olive oil and lightly salt
  • Place tortilla shells on a baking sheet and bake until slightly browned, 8 to 10 minutes
  • Remove from the oven and keep on the sheet pan.
  • In a large skillet, add 1/2 tbsp olive oil, black beans, jalapeno, and onion and cook on medium heat, 10 minutes. (Pour out the liquid on the top of the bean can, but leave the remaining liquid).
  • Taste and adjust seasoning, add tabasco sauce if desired
  • Spoon bean mixture onto the tortillas then sprinkle with grated cheese.
  • Place the tortillas under the oven broiler, 2 minutes, to melt the cheese.
  • Cook eggs as desired, then place atop the beans.
  • Garnish with chopped cilantro and lime juice
  • Add Sriracha if desired