Crave-Worthy Breakfast Tostadas

The latest crossover dish to come out of our kitchen is this Mexican inspired Crave-Worthy Breakfast Tostada recipe.

Feeding a laundry list of dietary needs from meat eaters to gluten free, vegetarians can be a bit of a fiasco at times, but one ingredient we can all agree on is eggs!

for the pico de gallo – Roma tomatoes – jalapeno – minced red onion – minced cilantro – juice of 1 lime – kosher salt and pepper to taste for the hash brown sweet potatoes – olive oil – small diced sweet potatoes – smoked paprika – kosher salt and pepper to taste


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for the smoky "refried" beans – unseasoned black beans – olive oil – clove garlic, minced – water – coriander – cumin – smoked paprika – kosher salt to serve – eggs, cooked as desired – Guerrero Baked Tostadas  – avocado, pitted and sliced


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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.

Step 1

Heat oil in a non-stick skillet over medium-high heat. Add small diced sweet potatoes, paprika, salt and pepper. Mix the potatoes with the spices and sizzling oil to coat and cook about 5-7 minutes. Transfer the potatoes to a paper towel lined plate to drain excess oil.

Step 2

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, transfer to a blender and blend until smooth.

Step 3

Spread "refried" beans over each Guerrero Baked Tostada. Top each tostada with ¼ 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.

Step 4