Mexican Breakfast Tostadas with Avocado Pico De Gallo
Start your day with a burst of vibrant flavors by making these Mexican Breakfast Tostadas with Avocado Pico de Gallo! This easy, 25-minute recipe combines crispy corn tostadas layered with creamy refried beans, perfectly fried eggs, and a fresh, zesty avocado pico de gallo made with ripe avocados, juicy cherry tomatoes, and a hint of jalapeño for a touch of spice. Finished with a squeeze of lime and a sprinkle of cilantro, these tostadas are the ultimate savory breakfast or brunch option packed with bold Mexican-inspired ingredients. Perfect for busy mornings or a weekend treat, this dish offers a delightful mix of textures and flavors that are as beautiful to serve as they are delicious to eat.
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Recipe Information
Ingredients
- 4 pieces Corn tostadas
- 1 cup Refried beans
- 4 large Eggs
- 2 medium Avocados
- 1 cup Cherry tomatoes
- 0.25 cup Red onion
- 2 tablespoons Cilantro
- 1 medium Lime
- 1 small Jalapeño
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Vegetable oil
Instructions
Prepare the avocado pico de gallo by dicing the avocados, cherry tomatoes, and red onion into small pieces. Mince the jalapeño (remove seeds for less heat) and chop the cilantro finely.
In a medium bowl, combine the diced avocados, cherry tomatoes, red onion, jalapeño, and cilantro. Squeeze the lime juice over the mixture and season with 0.5 teaspoons of salt. Gently toss to combine and set aside.
Warm the refried beans in a small saucepan over low heat, stirring occasionally, until heated through. Add a splash of water if the beans are too thick and season to taste with the remaining 0.5 teaspoons of salt.
Heat a large nonstick skillet over medium heat and add the vegetable oil. Carefully crack the eggs into the skillet and fry until the whites are set but the yolks remain runny, about 3 to 4 minutes. Season the eggs with black pepper.
Assemble the tostadas by spreading a layer of warmed refried beans evenly over each tostada. Top each tostada with a fried egg.
Spoon a generous amount of avocado pico de gallo over the eggs. Garnish with additional cilantro if desired and serve immediately.
Nutrition Facts
Calories |
2296 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.9 g | 186% | |
| Saturated Fat | 24.1 g | 120% | |
| Polyunsaturated Fat | 18.3 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 3647 mg | 159% | |
| Total Carbohydrate | 208.6 g | 76% | |
| Dietary Fiber | 52.6 g | 188% | |
| Total Sugars | 15.1 g | ||
| Protein | 60.6 g | 121% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 455 mg | 35% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 3836 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
