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Black Bean Breakfast Tostadas

The Cooking Dish

 

In an effort to switch up our breakfast routine, I decided to blend two cultures into one. These tostadas are filling, packed with both protein and fiber. For a slight flavor change, swap out mozzarella cheese for queso fresco (the crumbly cheese).

Ingredients

  • 8 tostada shells 6" & crispy
  • 1/2 tbsp olive oil
  • 1/2 large yellow onion diced
  • 1 jalapeño small diced (add seeds if you like the heat)
  • 4 large garlic cloves minced
  • 1 cup chicken (or vegetable) broth
  • 1 can black beans (16 oz.) drained & rinsed
  • 1/2 tsp savory
  • 1/2 tsp thyme
  • 1/2 tsp tarragon
  • 1/2 lime juice from
  • salt and pepper to taste
  • 8 tsp chiptole mayo
  • 8 large eggs
  • 1 dash smoked paprika
  • 2 cups cabbage thinly sliced
  • 2 cups mozzarella cheese shredded
  • 2 large Roma tomatoes diced
  • 1 bunch parsley

Directions

  1. Dice the onion, jalapeño, and mince the garlic. Over medium heat, sauté the onion and jalapeño in olive oil. Add the garlic after a few...
  2. Get the full instructions at The Cooking Dish
Black Bean Breakfast Tostadas

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Author:
Chris Mower
Recipe Yields:
4 people
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