Crispy Tortilla Base
Begin by preparing a sturdy foundation for your tostadas. Take four 6-inch corn tortillas and brush them lightly on both sides with a total of 1 tablespoon
of olive oil. Arrange these oiled tortillas in a single layer on a baking sheet. Place them in a preheated oven at 400°F (200°C) and bake for approximately 5 minutes, until they begin to turn golden brown on one side. After this initial baking period, flip the tortillas and continue to bake for another 3 minutes, or until they achieve a satisfying crispness. Once baked to perfection, remove them from the oven and set them aside to cool slightly while you prepare the other components of your meal.
Flavorful Black Bean Mash
While the tortillas are crisping up, turn your attention to the protein-rich black bean filling. In a large nonstick skillet, combine one 15-ounce can of no-salt-added black beans (rinsed and drained), 1 teaspoon of taco seasoning, and 1/4 cup of water. Use a potato masher to break down the beans until they form a mostly smooth consistency. Allow this mixture to simmer over medium heat for about 3 minutes, or until it thickens nicely and is heated through. Once prepared, transfer the mashed beans to a bowl and cover to keep them warm.
Perfectly Cooked Eggs
Now it's time to prepare the eggs for your tostadas. Thoroughly rinse the same skillet used for the beans. Add the remaining 1 teaspoon of olive oil to the skillet and heat it over medium-high heat. Carefully crack four large eggs directly into the hot pan. Let the eggs cook for approximately 4 minutes, or until the egg whites are nearly set, leaving the yolks perfectly runny for a delightful finishing touch.
Assembling Your Tostadas
With all components ready, it's time to assemble these delicious breakfast tostadas. Spread a generous portion of the warm black bean mixture evenly over each of the baked, crispy tortillas. Carefully place a cooked egg on top of the beans on each tostada. Spoon about 2 tablespoons of fresh pico de gallo over each egg. Next, sprinkle your tostadas with 1/4 cup (28g) of crumbled Cotija or feta cheese, and a scattering of thinly sliced green onion. Finally, crown each tostada with delicate slices of one medium avocado. Serve immediately for a truly satisfying and vibrant breakfast experience.
