Egg and Black Bean Tostadas

No need to wait in line at your favorite brunch spot this weekend. Pull together just six ingredients, brew a pot of coffee and enjoy your own brunch-worthy moment.

  • Prep Time 10 min
  • Total Time 25 min
  • Servings 4


Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch; from 8.2-oz package)
tablespoons Old El Paso™ chopped green chiles (from 4.5-oz can)
cup rinsed drained Progresso™ black beans (from 15-oz can)
cup shredded Cheddar cheese (2 oz)
avocado, pitted, peeled and diced

  • 1 Heat oven to 375°F. Line 2 cookie sheets with foil or cooking parchment paper.
  • 2 Place 2 tortillas on each cookie sheet. Sprinkle evenly with chiles and beans, leaving room in center of tortilla for egg. Break 1 egg into custard cup or small bowl; gently transfer from cup to center of 1 tortilla. Repeat with remaining 3 eggs. Sprinkle each tortilla with 2 tablespoons cheese.
  • 3 Bake 10 to 15 minutes or until whites and yolks are firm, not runny. Top with avocado. Serve immediately.

Expert Tips

Add diced or shredded cooked chicken for some extra protein.

Substitute your favorite salsa for the green chiles.