Breakfast Tostada

  • Level: Easy
  • Total: 16 min
  • Active: 16 min
  • Yield: 1 serving
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3 slices thick-cut bacon

1 tablespoon vegetable oil, plus more for cooking the egg

One 15-ounce can black beans, drained 

Kosher salt and freshly ground black pepper 

Couple dashes hot sauce 

3 tostada shells 

1/4 cup grated sharp Cheddar cheese

1 large egg 

1/4 ripe avocado, diced 

1 tablespoon salsa 

1 tablespoon sour cream 

1 tablespoon fresh cilantro leaves


  1. Preheat the oven to 400 degrees F.
  2. In a nonstick skillet over medium-high heat, add the bacon and cook, turning halfway through, until crisp, 10 to 12 minutes. Remove to a paper towel-lined plate.
  3. Meanwhile, in a saucepan over medium heat, add the vegetable oil, black beans, a pinch of salt and pepper and some hot sauce. Heat until warmed through, mashing the beans with a fork.
  4. On a baking sheet, layer: 1 tostada shell, 2 tablespoons beans, 1 tablespoon cheese, 1 tostada shell, 2 tablespoons beans, 1 tablespoon cheese, 1 tostada shell, 2 tablespoons beans and 1 tablespoon cheese. Bake until the cheese is melted completely and the edges of the tostadas are beginning to turn golden, about 3 minutes.
  5. Meanwhile, heat 1/4 inch of vegetable oil in a nonstick skillet over medium heat. Add the egg and cook until the white is set but the yolk is still runny, 5 to 7 minutes.
  6. To serve, transfer the tostada to a plate, top with the fried egg, diced avocado, salsa, sour cream, a sprinkle of the remaining cheese and the cilantro. Place the bacon on the side and enjoy.
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