Breakfast tostadas in under 30 minutes?

It's easier than you think! If this is your first time making tostadas at home, just remember that it's all about balancing the flavors in each layer. Start by smearing a generous coating of refried beans onto your freshly fried tortillas, top with sunny-side up or scrambled eggs, then finish it all off with avocado slices, shredded cabbage, sliced radishes, or microgreens. Don't forget the salsa, whether it's a simple pico de gallo or Lola's homemade spicy golden salsa.

Directions

1. In a large pan over medium-low heat, sauté chopped onion with 2 tablespoons coconut oil until translucent, about 5 minutes.
2. Once onions become translucent, add to a blender along with black beans with broth and chipotle peppers. Blend until creamy, about 60 seconds.
3. Return blended mixture to the pan and sauté on medium-low heat, stirring occasionally, until beans are no longer runny, about 15 minutes. Beans will also thicken as they cool.
4. While the beans cook, prepare a small cast-iron skillet with 4 tablespoons coconut oil. Once hot, fry tortillas individually for about 30 seconds on each side, or until golden and crispy. Drain on a plate with a paper towel.
5. Add more coconut oil to coat the bottom of the same pan, if necessary. Once hot, cook your eggs to your liking (we recommend scrambled or sunny-side-up for these tostadas).
6. Assemble each tostada with a thick layer of refried beans, an egg, and your favorite salsa and fresh garnishes.

Nellie's Notes

Although from-scratch simmered or slow cooker beans tend to taste the yummiest, you can easily use 2 15-ounce cans of your favorite black beans in this recipe. And if you're really pressed for time, simply swap them for 2 15-ounce cans of refried beans.