Black Bean Breakfast Tostadas
Updated Feb 15, 2021, Published Nov 01, 2016
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These crispy tortillas topped with a creamy black bean spread, avocado, salsa, and a protein-filled egg make for a quick and easy meal for all the savory breakfast lovers of the world. They take less than 10 minutes to make and taste incredible!

Gluten Free Black Bean Breakfast Tostadas
Ingredients
- 4 corn tortillas
- 1 15-ounce can black beans
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon coriander
- ½ teaspoon garlic powder
- ½ teaspoon kosher or fine sea salt
- ½ teaspoon freshly ground black pepper
- 1-2 tablespoons water
- 1 teaspoon hot sauce, optional
- Gluten-free nonstick cooking spray
- 4 large eggs
- 1 avocado, sliced
- ½ cup jarred salsa
- Fresh cracked peppercorns, optional
Instructions
- Place the tortillas in a toaster oven, set to medium, and toast until crispy. Flip halfway through so as not to burn the tortillas.
- Meanwhile, drain and rinse the black beans and add them to the bowl of a food processor. Add the spices and process the mixture until smooth. Add water, 1 teaspoon at a time, until the mixture is the consistency of hummus. Add hot sauce, if desired, and process to combine.
- For the eggs, preheat a skillet over medium-low heat. Spray with cooking spray, then cook the eggs for 1-2 minutes per side.
- To assemble the tostadas, spread each tortilla with 2 tablespoons of the black bean mixture. Then top with avocado slices and 2 tablespoons of salsa. Top each with a fried egg, freshly cracked peppercorns and additional hot sauce, if desired. Serve immediately. Store extra black bean spread in a sealed container in the refrigerator for 3-4 days (it’s a great sandwich spread!).
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.