Black Bean Breakfast Tostadas

What Goes With It

• Fresh fruit
• Sliced radishes
• A cup of coffee or tea

How to Make Black Bean Breakfast Tostadas

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1. Heat the oven to 200°C / 390°F (180°C / 355°F fan). Lay the tortillas on a baking tray in a single layer and bake for 6 minutes, turning once, until crisp and golden at the edges.

   Mark done Start 6 min timer

2. Meanwhile, warm the beans in a small pan with the cumin and water for 3 minutes, mashing roughly with a fork.

   Mark done Start 3 min timer

3. Heat the oil in a non-stick frying pan over medium heat and fry the eggs for 3 minutes, until the whites are set and the yolks are still soft.

   Mark done Start 3 min timer

4. Spread the beans over the tostadas and top each with an egg, the tomatoes, avocado, queso fresco and cilantro. Finish with the lime juice.

   Mark done

Notes From the Method

Rinse the canned beans well to wash away the salty liquid.

If the tortillas curl, weigh them down with a second tray for the first 2 minutes.

Serve with hot sauce on the side so each person can set the heat.

If You're Missing Something

• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.

Keeping What's Left

Best eaten straight away. The beans keep in the fridge for up to 3 days; the crisp tortillas keep in a dry container for up to 2 days.

Black Bean Breakfast Tostadas: Your Questions Answered

What's in a Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.