Crave-Worthy Breakfast Tostadas

tostada with refried black beans, roasted sweet potatoes, fried egg, and avocado

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4 from 2 reviews

My husband and I love these vegetarian style, but our kids like to add my oven baked salsa chicken to theirs!

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For the pico de gallo

  • 3 Roma tomatoes, seeds and cores removed
  • 1 large jalapeno, seeds and ribs removed if you desire less heat
  • 1/2 cup minced red onion
  • 1/4 cup minced cilantro
  • juice of 1 lime
  • kosher salt and pepper to taste

For the hash brown sweet potatoes

  • 2 tablespoons olive oil
  • 1 1/2 cups peeled, small diced sweet potatoes
  • 1/4 teaspoon smoked paprika
  • kosher salt and pepper to taste

For the smoky "refried" beans

  • 1 can unseasoned black beans and their liquid
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 2 tablespoons water
  • 1/2 teaspoon coriander
  • 1/2 teaspoon cumin
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon kosher salt

To serve

  • 4 eggs, cooked as desired (sunny side up, poached, and scrambled all work great in this recipe!)
  • 4 Guerrero Baked Tostadas with Sea Salt
  • 1 avocado, pitted and sliced

Optional garnish

  • cilantro leaves, flaky Maldon salt, red pepper flakes, ground black pepper, lime wedges, salsa


Prep the pico de gallo

  1. Combine all of the ingredients in a bowl and stir to combine. Set aside for the flavors to develop while you cook the rest of the ingredients.

Make the hash brown sweet potatoes

  1. Heat the oil in a non-stick skillet over medium-hight heat. Add the small diced sweet potatoes, paprika, salt and pepper. Mix the potatoes with the spices and sizzling oil to coat completely and cook until golden brown about 5-7 minutes depending on the size of your dice. Transfer the potatoes to a paper towel lined plate to drain excess oil.

Make the smoky "refried" beans

  1. While the sweet potatoes are cooking combine the beans and their liquid, olive oil, garlic, water, coriander, cumin, paprika, and salt in a small saucepan and heat over medium heat for about 5 minutes. Once heated through and bubbling transfer to a blender and blend until smooth. Pour the "refried" beans back into the saucepan and place back over low heat to keep warm while you cook the eggs.

To assemble

  1. Spread "refried" beans over each Guerrero Baked Tostada. Top each tostada with 1/4 of the sweet potato hash browns, add an egg to each then a heaped spoonful of pico de gallo and avocado slices. Garnish as desired. Serve immediately.


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