Vegetarian Breakfast Tostadas

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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!

A breakfast tostada served for brunch.

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.

🥗 Ingredients

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.

Ingredients for breakfast tostadas with text overlay.
  • mini tortillas (or if you prefer, you could use larger tortillas, and just make two mega tostadas, rather than four smaller ones)
  • eggs
  • 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).
  • spinach
  • garlic
  • tomatoes
  • avocado
  • feta cheese

Becca’s 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:

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!

📋 Instructions

Here’s how to make this recipe – see below for the printable recipe with detailed ingredients and instructions.

Refried beans spread on mini tortillas.

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.

Spinach wilting in a frying pan.

Step 2: Wilt some spinach in a pan, with plenty of garlic.

Eggs frying in a pan with sliced tomatoes and spinach.

Step 3: Crack in the eggs, and add some sliced tomatoes. Cook to your liking.

A breakfast tostada with a fried egg and tomatoes.

Step 4: Serve the crispy tostadas topped with the eggs, garlicky spinach, tomatoes, sliced avocado, and crumbled feta cheese.

💭 Recipe FAQs

Can I make breakfast tostadas in advance?

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.

Can I make vegan breakfast tostadas?

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.

A breakfast tostada on a plate, topped with sliced avocado and crumbled feta.
Breakfast tostada topped with a fried egg and feta cheese.

Vegetarian Breakfast Tostadas

Start your day with big flavour and a satisfying crunch! These customisable vegetarian breakfast tostadas are the perfect Tex-Mex brunch.

If you’ve cooked this recipe, don’t forget to leave a star rating!

5 from 4 votes
Print Pin Comment
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 tostadas
Calories: 384kcal
Author: Becca Heyes

Ingredients

  • 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
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 55 g (~ 2 oz) feta cheese, roughly crumbled
  • 1 medium avocado, sliced

Instructions

  • 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.

Notes

Feel free to swap any toppings you don’t like. Fried mushrooms, scrambled eggs, scrambled tofu, etc. would all be great alternatives.

Nutrition

Nutrition Facts
Vegetarian Breakfast Tostadas
Amount Per Serving (1 tostada)
Calories 384 Calories from Fat 203
% Daily Value*
Fat 22.5g35%
Saturated Fat 6.6g33%
Cholesterol 176mg59%
Sodium 834mg35%
Potassium 838mg24%
Carbohydrates 32.7g11%
Fiber 7.7g31%
Sugar 3.7g4%
Protein 14.8g30%
Calcium 147mg15%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.

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20 Comments

  1. You always seem to know how to combine my favorite things into a great meal- and what a perfect looking fried egg!

    As someone who has no focus whatsoever, I fully support you talking about other interests here :) Go for it!

  2. Do what you like! Mixing if up is fine. A question: is there a quick way to convert your recipes to US standards….for instance I don’t know how to quickly convert grams of butter to tablespoons, which is what a US recipe would call for. Just wondering if you have a quick conversion site you recommend? Thanks.

    1. Honestly, my first advice would be to buy a set of scales haha. They’re really cheap and don’t take up much space. I have a set that’s similar (but not identical) to this: http://www.amazon.com/Cuisaid-ProDigital-AccuWeigh-Capacity-Tempered/dp/B009G1MY3A/ref=sr_1_11?ie=UTF8&qid=1371103754&sr=8-11&keywords=kitchen+scales

      Secondly, unless the recipe involves baking, it usually doesn’t matter how accurate you are, so you can usually just wing it. For example, if the butter is clearly being used to fry something up, chances are you only need a tbsp or so of it. If you don’t know how much 50g of feta is, just sprinkle over howevver much you like. It doesn’t really matter :)

      Thiiiiiirdly, I’m afraid I don’t know of any particular sites that I use to convert recipes. Just like I think you should have a set of kitchen scales, I have a cup measure, so if I’m using an American recipe I tend to just measure things out like that (much as I hate that inaccurate method!). Otherwise I would literally just google ‘how much does a tablespoon of butter weigh’, and just use the first useful result! Sorry that’s not too helpful!

  3. I say go for it. Write to your hearts content. If you feel the desire to create, just do it. Even if it’s a touchy subject, some of the people will see your side. You can’t please all the people all the time, but you can please yourself when you can. Expand all you want. It ‘s so easy to do that now with blogs and pinterest and socail media. Speak your mind girl!!

  4. Oh, man, it’s been so gloomy here, lately, too! “June gloom” is in full force, for sure.

    This recipe sounds delicious, and so easy, too. =D

    I’d love to see some non-recipe posts, if that’s what you’d like to do. =)

  5. I love the breakfast recipe, looks like a great start to the day. Mexican inspired flavors are always great with eggs!

    I say, in regards to your question, that it’s up to you! Do a mix if you’d like. I tend to do recipe-heavy with bits of other stuff mixed in, myself.