Crispy Cornmeal Breakfast Tostadas
Crisp corn tortillas carry smoky beans, green chile eggs, cheddar, and fresh avocado for a bright breakfast plate.
Prep: 10 · Cook: 15 · Total: 25 · Serves: 4 · Difficulty: Easy · Rating: 4.7/5 (94 reviews)
INSPIRED BY
A fast Southwest breakfast built around crisp tortillas, creamy beans, and softly folded green chile eggs.
Story
I love a breakfast that feels special without asking for a long morning. These tostadas borrow the best parts of huevos rancheros, then add a crackly cornmeal crust so the tortillas stay sturdy under the eggs. The cool avocado and juicy tomatoes make the plate taste fresh, even when everyone is eating between errands.
By Casey
Ingredients
- 8 small corn tortillas
- 2 tablespoons fine cornmeal
- 1 tablespoon olive oil
- 8 large eggs
- 1/2 cup canned diced green chiles
- 1/2 teaspoon ground cumin
- 1 cup shredded sharp cheddar cheese
- 1 can black beans, drained and rinsed
- 1 avocado, diced
- 1/2 cup halved cherry tomatoes
- 2 scallions, sliced
- 1 lime, cut into wedges
Instructions
- Heat the oven to 425 F. Brush both sides of the tortillas with olive oil, sprinkle with cornmeal and a pinch of salt, and place on a baking sheet.
- Bake the tortillas for 8 to 10 minutes, turning once, until crisp and lightly golden. Warm the black beans in a small saucepan over low heat.
- Whisk the eggs, green chiles, cumin, and 1/4 teaspoon salt in a bowl. Melt a little more oil in a nonstick skillet over medium-low heat.
- Pour in the eggs and gently fold with a spatula for 3 to 4 minutes, stopping while they are still softly set. Fold in half of the cheddar.
- Spread the warm beans over the crisp tortillas and top with the green chile eggs. Sprinkle with the remaining cheddar.
- Finish with avocado, tomatoes, and scallions. Serve immediately with lime wedges.
Chef Tips
- Bake the tortillas until deeply crisp so they hold the soft toppings without bending.
- Pull the eggs off the heat while they still look slightly glossy; they will finish setting on the tostadas.
- A spoonful of salsa or pickled jalapenos adds brightness without changing the quick cook time.
- To make the beans creamier, mash half of them with a fork before warming.
Cook's Notes
- Bake the tortillas in a single layer for the best crunch.
- Warm the beans while the tortillas bake to keep the timing tight.
- Serve the eggs right away so the tostadas stay crisp.