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Egg and Black Bean Tostadas

Egg and Black Bean Tostadas
  • Prep 10 min
  • Total 25 min
  • Servings 4
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.
By Inspired Taste
Created May 17, 2012


  • 4 Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch; from 8.2-oz package)
  • 2 tablespoons Old El Paso™ chopped green chiles (from 4.5-oz can)
  • 3/4 cup rinsed drained Progresso™ black beans (from 15-oz can)
  • 4 eggs
  • 1/2 cup shredded Cheddar cheese (2 oz)
  • 1 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.

  • Add diced or shredded cooked chicken for some extra protein.
  • Substitute your favorite salsa for the green chiles.

No nutrition information available for this recipe
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