These Black Bean and Corn Breakfast Tostadas blur the lines between breakfast and dinner in the best possible way. Crispy tortillas are piled with savory black beans, sweet corn, melted cheese, and a perfectly fried egg. They’re vibrant, satisfying, and packed with texture.

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Why You’ll Love This Black Bean and Corn Breakfast Tostadas

• Texture lover’s dream: Crunchy tortilla, creamy beans, juicy corn, and silky egg yolk.
• Incredibly versatile: Easily adapt with pantry staples or leftover veggies.
• Perfect for crowds: Prep components ahead for easy assembly.
• Indulgent yet wholesome: Packed with protein, fiber, and healthy fats.

Ingredients & Tools

• 4 medium corn or flour tortillas
• 1 tablespoon olive oil or avocado oil, plus extra for brushing
• 1 small yellow onion, finely diced
• 1 jalapeño, seeds removed and minced (optional)
• 2 cloves garlic, minced
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• Salt and black pepper to taste
• 4 large eggs
• 1 cup shredded Monterey Jack or cheddar cheese
• 1 avocado, sliced
• ¼ cup fresh cilantro, chopped
• Lime wedges and hot sauce for serving

Tools: Baking sheet, medium skillet, spatula, small bowls for prep

Notes: Smoked paprika adds a subtle smoky depth. Fresh corn adds sweetness, but frozen works perfectly.

Nutrition (per serving)

Serves: 4 | Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes

Before You Start: Tips & Ingredient Notes

• Can I use flour tortillas instead of corn? Absolutely. Corn tortillas give you that classic, sturdy tostada crunch, but flour tortillas will work and become delightfully crispy-chewy. Just watch them closely in the oven as they can brown faster.
• What if I don’t have fresh jalapeño? No problem! A pinch of red pepper flakes or a dash of your favorite hot sauce stirred into the beans will add that gentle heat. It’s all about building layers of flavor to your taste.
• Is there a way to make these ahead? You can definitely prep the bean and corn mixture up to two days in advance. Store it in an airtight container in the fridge. When you’re ready, just warm it up slightly before assembling your tostadas.
• How do I get my tortillas super crispy? The trick is to brush them lightly with oil and bake them in a single layer. Don’t overcrowd the baking sheet—they need space for the air to circulate and crisp them up evenly.

Storage & Freshness Guide

• Fridge: Store components separately in airtight containers for up to 2 days.
• Freezer: Freeze bean mixture for up to 3 months; thaw overnight in fridge.
• Reviving: Re-crisp tortillas in oven; warm beans separately to avoid sogginess.

Serving Suggestions

Complementary Dishes

• A simple tomato and cucumber salad — The cool, crisp freshness provides a lovely contrast to the warm, savory tostadas and cuts through the richness.
• Sliced mango with chili and lime — The sweet and spicy fruit salad adds a vibrant, tropical note that complements the smoky beans beautifully.
• Seasoned roasted potatoes or sweet potato home fries — For a truly hearty brunch spread, these add another layer of comforting, carb-y goodness.

Drinks

• A classic Michelada or Bloody Mary — The spicy, savory notes in these cocktails are a match made in heaven for the bold flavors on your plate.
• Freshly squeezed orange juice or a citrus spritzer — The bright acidity cleanses the palate and highlights the fresh corn and lime in the tostadas.
• Iced coffee with a hint of cinnamon — The warmth of the spice pairs surprisingly well with the smoky paprika and adds a cozy element.

Something Sweet

• Warm cinnamon sugar churros — You can’t go wrong ending your meal with this crispy, sugary treat—it’s the perfect sweet follow-up.
• Fresh berry parfaits with Greek yogurt — Light, tangy, and refreshing, this dessert feels like a lovely, healthy finish without being too heavy.
• Mini mango or key lime pies — The tropical, citrusy flavors echo the lime in the tostadas and provide a zesty, creamy conclusion.

Top Mistakes to Avoid

• Soggy tortillas. This usually happens if you skip the pre-baking step or overload them with wet toppings before the final bake. Always crisp your tortilla base first—it makes all the difference.
• Overcooking the eggs. The goal is a runny yolk! Since the tostadas continue to cook a bit after coming out of the oven, pull them when the whites are just set. I’ve messed this up before too, and a hard yolk just doesn’t create that saucy, unifying element.
• Not seasoning the bean mixture enough. Beans and corn can be a bit bland on their own. Be generous with your salt, pepper, and spices during the cooking process. Taste as you go!
• Crowding the baking sheet. If the tortillas are too close together, they’ll steam instead of crisp up. Give them plenty of room for the hot air to circulate evenly around each one.

Expert Tips

• Tip: For an extra flavor boost, try warming your spices. Add the cumin and paprika to the skillet with the onions for the last 30 seconds before adding the beans. This toasts them slightly and really deepens their aroma.
• Tip: If you’re serving a group with different egg preferences, bake the tostadas with just the beans and cheese for 8 minutes. Then, pull the sheet out, add the eggs, and return to the oven. This lets you monitor each egg perfectly.
• Tip: A drizzle of crema or thinned-out Greek yogurt mixed with lime zest over the finished tostada adds a cool, tangy creaminess that balances the heat and richness beautifully.
• Tip: To make these even faster on a busy morning, keep a batch of the spiced bean and corn mixture in your freezer. Just thaw it overnight in the fridge for a nearly-instant, gourmet breakfast.

FAQs

Can I make these vegetarian or vegan?
They are naturally vegetarian as written! To make them vegan, simply omit the egg and cheese. You could add a layer of mashed, seasoned tofu scramble in place of the egg, and use a vegan cheese alternative or a generous sprinkle of nutritional yeast for that cheesy flavor. The beans and avocado provide plenty of substance, so you won’t feel like you’re missing out.

How should I store and reheat leftovers?
These are best enjoyed fresh, but you can store components separately. Keep the bean mixture, crispy tortillas, and toppings in airtight containers in the fridge for up to 2 days. To reheat, warm the beans and re-crisp the tortillas in the oven or a toaster oven. I don’t recommend reheating a fully assembled tostada, as the tortilla will get soggy.

My tortillas puffed up in the oven. What did I do wrong?
Nothing at all! This is actually