Recipe Background
Hop on over to the table and find out what's new! Easter Brunch Tostadas will bring new life to your special morning! A delicious corn tortilla is topped with savory black beans, some spicy pepper jack cheese, and a smooth layer of smashed avocado. Yum! Served with a perfectly cooked egg then crowned with pickled jalapeños, sweet pickled red onions, and a touch of zesty salsa, you really get that extra zing you've been craving. Let Easter Brunch Tostadas become center stage for all your guests. It's going to be a great day!
Hop on over to the table and find out what's new! Easter Brunch Tostadas will bring new life to your special morning! A delicious corn tortilla is topped with savory black beans, some spicy pepper jack cheese, and a smooth layer of smashed avocado. Yum! Served with a perfectly cooked egg then crowned with pickled jalapeños, sweet pickled red onions, and a touch of zesty salsa, you really get that extra zing you've been craving. Let Easter Brunch Tostadas become center stage for all your guests. It's going to be a great day!
Ingredients
For the tostadas:
- 6 small corn tortillas
- 2 tablespoons extra-virgin olive oil divided
- kosher salt to taste
- 1 (15-ounce) can black beans rinsed and drained
- 3 tablespoons water
- 1 cup pepper jack cheese shredded
- 1 avocado halved and pitted
- 1/2 lime juiced
- 2 tablespoons fresh cilantro chopped
- freshly ground black pepper to taste
- 6 large eggs
For serving:
- pickled jalapeños to taste, store-bought or homemade
- pickled red onions to taste, store-bought or homemade
- jarred salsa to taste
Directions
- Preheat the oven to 400 degrees F.
- Line an 18x26-inch baking sheet with parchment paper.
- In a single layer, add the corn tortillas on the prepared baking sheet and use 1 tablespoon of the olive oil to lightly brush both sides of each of them.
- Season the tortillas with the salt.
- Bake the seasoned corn tortillas until they are golden and crispy, about 15 minutes.
- In a medium bowl, add the black beans and use a fork to mash them until they are mostly smooth with some chunks remaining.
- Add the water to the mashed beans and stir to combine.
- Transfer the baking sheet to a wire rack. Evenly divide the bean-water mixture among the seasoned corn tortillas and spread it over them. Evenly sprinkle them with the cheese.
- Bake the tostadas until the cheese has melted, about 5 minutes.
- Transfer the baking sheet to a wire rack.
- In a second medium bowl, scoop the avocado out of the halved shells and smash until it is smooth.
- Add the lime juice, the cilantro, the salt, and the black pepper to the smashed avocado and stir to combine.
- In a medium, nonstick skillet over medium heat, add the remaining olive oil.
- Crack the eggs, in batches, into the prepared skillet and cook until the whites are set, about 3 minutes.
- Season the cooked eggs with the salt and the black pepper.
- Spread the smashed avocado over each of the tostadas and top each with one of the eggs.
- Top the tostadas with the pickled jalapeños, the pickled onions, and the salsa.
- Serve.
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