I have had a tostada obsession lately and I’m not ashamed! Few weeks ago, I had a major craving for Mexican food but I couldn’t find those ready made tostada shells in the grocery store so I decided to fry some corn tortillas at home and I seriously cannot back to the pre packaged ones ever again. These breakfast tostadas are pretty simple to make (aside from frying up the actual corn tortilla) because I use refried black beans, and simple toppings like onions, radishes and and avocados! I had some of my moms falafel chutney in the fridge which I absolutely love on Mexican food so I used that for these but I’m also listing some options below. My favorite is the cilantro jalapeño sauce because its a classic and really pairs well with this- I also loveeeeeee my Masi’s garlic chutney on eggs so that would be an absolutely GREAT choice to top these off with! Linking the recipes below!
The best sauces for Breakfast Tostadas:
The best toppings for Breakfast Tostadas:
- Thinly sliced radishes
- Thinly slice onions
- Sliced Avocados
- Chopped Cilantro
- Lime Wedges
- Pico de Gallo
- Chopped Scallions
- Cotija Cheese
Tips on frying tortillas:
- Use corn tortillas for authentic flavor
- Fry the tortillas in a few inches of oil and as soon as you remove them from the oil, sprinkle with kosher salt or sea salt immediately.
- If your tortillas are puffing up too much in the oil, use a small knife to place a few slits in the tortilla and then fry them
I hope you all enjoy this recipe and if you’re looking for more Mexican inspired recipes be sure to check out my Taco Pizza, Mexican Lasagna Roll Ups, & Instant Pot Beans and Rice! If you do make these, be sure to tag me on @thechutneylife so I can see your wonderful creations!! Happy Eating !
For the Black Beans
- 1 can refried black beans ( I love La Preferida)
- 1 tsp garlic, minced
- 1.5 tsp taco seasoning
- 1 tbsp oil
- 1/2 cup red onion, finely diced
- 1-2 jalapenos, finely diced
- 1/2 tsp cumin seeds
- 1/4 cup jarred salsa (I like Pace brand)
Tostada & Toppings:
- sliced avocados
- cotija cheese for topping
- chopped scallions
- sliced onions
- 8-10 Fried corn tortillas
- fried eggs
- sour cream (I like to thin this out with a bit of water so it drizzles nicely)
Bell Pepper Chutney:
- 2 red bell peppers, stem removed and cut into large pieces
- 6 cloves of garlic
- 6-8 dried red chilis, soaked in hot water and covered for about an hour or at least 15 minutes (be sure to use very hot water) and drain the water when ready to blend.
- 1 tsp cumin seeds
- salt as needed
Jalapeno Cilantro Sauce:
- 1/2 cup Hellmans Mayo
- 1 cup cilantro, chopped
- 1-2 jalapenos, stem removed (leave seeds for spice)
- 1/2 tsp cumin powder
- 1 garlic clove
- 2 tsp freshly squeezed lime juice
- To make the bell pepper chutney place all the ingredients in a high speed blender and blend until compltely smooth. Bell Peppers have high water content so you should not need additional water but add it in small amounts if you need it to get the blender moving. Taste for salt and set aside when done.
- In a large skillet heat 1 tbsp of oil over medium high heat. When the oil is hot, add the cumin seeds and let htem splutter for about 30 seconds. Add the diced onions, stir and let the onions cook for about 3-4 minutes until they begin to soften. Add the garlic, stir until it is fragrant but not brown (reduce heat to medium low if necesary). Next, Add the taco seaosning, stir for a few minutes and then add the black beans and salsa to the pot.
- Stir everything to combine well, let the black beans cook for about 3-4 minutes until heated through and then turn off the heat and set aside.
- Spread a couple of spoonfuls of the black beans over each tostada and top all over with cotija cheese. Layer on a fried egg, and all of your toppings. Drizzle with sour cream or jalapeno cilantro sauce, few dashes of bell pepper chutney and enjoy hot!
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