Southwestern Breakfast Tostadas

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THIS. This right here is truly why I think Nick is marrying me. Because I surprise him by cooking random meals like this for lunch some days. I mean, I even impressed myself with these Southwestern Breakfast Tostadas. A little fyi about myself, I cannot stomach eggs right in the morning. I wish I could, but I just can’t; they make my stomach sick and it’s just not fun. I’m even weird about them sometimes later on in the day, so to be honest I usually don’t make eggs the main part of a meal unless I just make Nick his favorite egg salad so that he can have sandwiches for the week! Buttttt, I had the thought in my head that I wanted to get all super fancy and make breakfast tostadas as a special lunch treat for him, and so that’s exactly what I did. And I’m happy to note that I absolutely devoured mine as well! They were fabulous!

The layers of flavor in these tostadas is just to die for, in my opinion. You started off with a toasted corn tortilla, and then you’ve got a layer of a creamy black bean mixture, then tomatoes, cilantro a fried egg, hot sauce & a squeeze of fresh lime juice with extra scallions for garnish. I mean, is your mouth not watering just thinking about it?! Mine is and I just ate these a few hours ago…but now I want more. Not because I’m hungry (I’m not, these were super filling!), but because I just loved the way that they tasted so much!

And you know I had to make them 21 Day Fix/ Portion Fix approved, of courseeee. I mean, come on fellow Fixers, you ought to know by now that I’ve always got your back there! The awesome thing is, these are versatile since they are a vegetarian friendly dish as well, so there are a couple of ways that you can count this for the 21 Day Fix. Since I don’t tend to eat vegetarian meals, I chose to use the black beans as a yellow container in combination with the corn tortilla, but if you are vegetarian, you can choose to count them as a red container instead…totally up to you! Beans are one of those in between foods! So for me I counted each serving (1 complete Tostada) as 1 yellow (beans & tortilla), 1/2 red (egg), 1/2 blue (shredded cheese) and 1 tsp (butter for eggs). If you count the beans as a red container, this recipe would be 1 full red and 1/2 of a yellow!

You’ll notice that I didn’t count the containers as part of a green…honestly, if you really want to, you can count it as 1/4 of a green container, but for me that’s a negligible amount. I served these Southwestern Breakfast Tostadas with a side salad anyways, so I just lumped it all together as my green container and left it at that!

<3 Kristina

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Southwestern Breakfast Tostadas

A simple toasted corn tortilla, topped with a creamy black bean mixture, cheese, tomatoes, scallions, cilantro, a fried egg, hot sauce & lime juice. Perfect for breakfast, lunch or dinner!

Servings 2 Tostadas
Author Kristina

Ingredients

For the Creamy Black Beans

  • 1/2 cup canned black beans drained & rinsed
  • 1 scallion, thinly sliced
  • 1 Tbs plain Greek yogurt
  • 1/8 tsp cumin
  • Sprinkle of Smoked Paprika & Sea Salt

Remaining Ingredients

  • 2 small (6 inch) corn tortillas
  • oil for brushing
  • 2 tsp grass fed butter
  • 2 eggs
  • 1/2 cup diced tomatoes
  • 1 scallion, thinly sliced
  • 1/2 cup freshly chopped cilantro
  • 1/4 cup finely shredded cheddar cheese
  • Lime Juice & Hot Sauce
  • Salt & Pepper

Instructions

Creamy Black Beans

  1. Heat the black beans in a small saucepan over low heat. Once warm, mash the black beans and stir in the Greek yogurt, scallions, cumin, smoked paprika & salt. Remove from heat and cover to keep warm.

For the Tostadas

  1. Preheat your broiler and brush the tops of the tortillas with a small amount of oil. Season with salt & pepper. Broil for about 2 minutes or until tortillas are golden brown.

  2. Meanwhile, heat the butter in a skillet over medium heat. Add the eggs and season with salt & pepper. Fry for about 2 minutes per side, flipping and seasoning the other side. Cook until desired doneness.

  3. To assemble, take the toasted tortillas and spread on the black bean mixture, then sprinkle on shredded cheese, tomatoes & cilantro. Top with fried egg and season with hot sauce & lime juice to taste. Garnish with extra sliced scallions if desired.

P.P.S. Plan to try this recipe?! Snap a picture and #FitToSavor on Instagram or post it to my Facebook page so that I can see how it comes out!

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