Breakfast Tostada

Instructions

1. 1

   Prepare Toppings & Beans

   • Slice the avocado, crumble the cotija cheese, and chop the cilantro. Set aside in small bowls for easy assembly.
   • In a small saucepan, combine the rinsed black beans, ground cumin, chili powder, and 1/4 tsp of salt. Heat over medium heat for 3-5 minutes, stirring occasionally. Lightly mash some beans with a fork for a creamier texture.
2. 2

   Fry the Tostada Shells

   • Heat vegetable oil in a large skillet over medium-high heat (about 1/4 inch deep). The oil is ready when a drop of water sizzles instantly.
   • Carefully place one tortilla in the hot oil. Fry for 60-90 seconds per side, using tongs to flip, until golden brown and crispy.
   • Remove the tortilla to a wire rack or paper towel-lined plate to drain. Immediately sprinkle with a pinch of salt.
   • Repeat with the remaining tortillas, adding more oil if needed. Keep warm in a 200°F (95°C) oven.
3. 3

   Scramble the Eggs

   • In a medium bowl, whisk together the eggs, milk, the remaining 1/2 tsp salt, and black pepper until light and frothy.
   • Melt butter in a non-stick skillet over medium-low heat. Pour in the egg mixture.
   • Cook for 2-4 minutes, stirring gently and constantly with a spatula, until the eggs form soft, creamy curds. Remove from heat just before they are fully cooked, as they will continue to cook from residual heat.
4. 4

   Assemble and Serve

   • Place a crispy tostada shell on each plate.
   • Spread a generous layer of the warm black bean mixture over the shell.
   • Top with a portion of the fluffy scrambled eggs.
   • Garnish with sliced avocado, salsa, crumbled cotija cheese, and fresh cilantro.
   • Serve immediately with lime wedges on the side for squeezing over the top.