As with most things I make, this isn’t exactly authentic, but who cares when it tastes this good. And it did, believe me. This is a kind melding together of all things vaguely Mexican that I know of, initially inspired by this recipe from BBC Good Food, I made the spicy bean mixture, topped with cheese and grilled until bubbling and golden, on top came a fried egg, a spoon of tomato salsa, a handful of diced avocado and a splodge of greek yoghurt (in the absence of sour cream).
I would go so far as to say that this is almost healthy, plenty of beany protein and a hefty dose from the egg too, a couple of portions of veg and good fats from the avocado, all that colour is definitely good for you. This is a weekend breakfast though, you need a few hours reading the paper with a cup of tea to let it all digest. Then maybe another for lunch?
Breakfast Tostada
Serves 2
1 400g can refried beans
1 200g can kidney beans, drained
2 large flour tortillas
50g cheddar grated
1 green chilli , thinly sliced
2-4 free range eggs
3 ripe tomatoes, diced
½ red onion, diced
½ lime
½ avocado, diced
4tbsp sour cream or greek yoghurt
- Mix the tomatoes, red onion and lime juice together and season well.
- Mix the re-fried beans with the kidney beans and ½ the chilli, check if it needs extra seasoning.
- This makes a lot of bean mixture, leftovers will keep in the fridge for a few days or freeze well.
- Spread a thin layer over the torillas, sprinkle with the cheese and remaining chilli and grill until the cheese is bubling and the tortilla crisp.
- Meanwhile heat about 1tbsp oil in a and fry the eggs to your preference. 1 or 2 each depending on how greedy you’re feeling.
- Once the tostadas are cooked, top with the fried egg, a spoonful of salsa, some avocado and a dollop of sour cream.
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