If you've ever wanted an excuse to eat Tex-Mex food for breakfast (🙋🏻♀️), these breakfast tostadas are just the thing!
They're the perfect halfway point between a full English breakfast and a vegetarian taco - crispy tortillas topped with slightly spicy refried beans, garlicky spinach, tomatoes, and a fried egg. Breakfast has never looked so good!
One of my favourite things about these breakfast tostadas is how customisable they are. The toppings can be swapped for any number of other things, which makes them perfect to serve if you have friends over for brunch, especially if you're dealing with a variety of dietary preferences! Just prepare a selection of toppings, and let your guests assemble their own.
❤️ Why You'll Love This Recipe
- They are delicious - a very welcome change from the same old cereal and toast!
- Breakfast tostadas are an irresistible way to get a few portions of veg into your morning - the recipe contains spinach, tomatoes and avocado.
- You can be endlessly creative with the toppings, and their adaptability means they're great for feeding a crowd.
Here's what you'll need to make this recipe. You'll also need a few cupboard staples, like oil, salt and pepper. See the printable recipe card below for detailed ingredient quantities.
- mini tortillas (or if you prefer, you could use larger tortillas, and just make two mega tostadas, rather than four smaller ones)
- refried beans - make sure you choose a vegetarian variety, as some brands contain lard. The Old El Paso ones are my all-time favourite (you can get them from Amazon UK / Amazon US).
- feta cheese
👌 Top tip
This recipe will make 4 breakfast tostadas, which will serve 4 people for breakfast. Or, if you're particularly hungry, you can double up and have 2 tostadas each.
🔄 Ingredient Swaps
Feel free to make this recipe your own - it's really easy to customise! Since the recipe is basically a base + toppings, you can swap any of the toppings you don't like for something that you do.
Here are some other topping ideas:
- fried garlic mushrooms
- scrambled eggs (instead of fried)
- crispy fried potatoes
- tofu scramble
- black beans
- grated cheddar cheese
- a splash of hot sauce
This is one of those recipes that you could make twenty times, and it could be different every time. Use whatever you have in the fridge!
Here's how to make this recipe - see below for the printable recipe with detailed ingredients and instructions.
Step 1: Spread a dollop of refried beans over each mini tortilla, and bake them until crispy. You might need to use two baking trays.
Step 2: Wilt some spinach in a pan, with plenty of garlic.
Step 3: Crack in the eggs, and add some sliced tomatoes. Cook to your liking.
Step 4: Serve the crispy tostadas topped with the eggs, garlicky spinach, tomatoes, sliced avocado, and crumbled feta cheese.
💭 Recipe FAQs
These tostadas are actually best cooked just before serving, as this allows the tortillas to remain crispy, and the toppings to remain fresh and hot.
Of course! Just skip the fried egg and the crumbled feta, and replace them with some additional vegan toppings. Some fried mushrooms and scrambled tofu would be great alternatives.
📖 Printable Recipe
Vegetarian Breakfast Tostadas
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- 4 mini flour tortillas
- 4 Tablespoons refried beans
- 1 Tablespoon oil
- 2 cloves garlic, minced
- 3 large handfuls fresh spinach
- 4 eggs
- 2 medium tomatoes, sliced
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 55 g (~ 2 oz) feta cheese, roughly crumbled
- 1 medium avocado, sliced
- Preheat the oven to 190°C (Gas Mark 5 / 375°F).
- Lay the mini tortillas out on a baking tray (or use two baking trays, if needed). Add a dollop of refried beans to each tortilla, and spread them around with the back of the spoon. Bake for around 10 minutes, or until the tortillas are beginning to crisp up nicely and the beans are warmed through.
- Meanwhile, heat a dash of oil in a frying pan over a medium heat, and add the minced garlic. After a couple of minutes, add the spinach, and cook for a few more minutes until the spinach has wilted.
- Move the wilted spinach to the edge of the pan, and crack in the 4 eggs (or use a second pan if you don’t have space).
- Fry the eggs to your liking. I’m not a fan of super runny yolks, so I prefer to use a medium-low heat, and cover the pan to help the yolks cook. You could even scramble the eggs, if you prefer. I also like to warm through the tomatoes a little at this stage, by placing them on top of the eggs (you can serve the tomatoes as a cold topping if you prefer). Sprinkle everything with a little salt and pepper as it cooks.
- When the eggs are cooked to your liking, serve them on top of the crispy tortillas and beans. Top with crumbled feta, and some sliced avocado.
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.