Breakfast Bean and Cheese Tostadas Recipe

There’s nothing quite like the crunch of a perfectly crisp tostada topped with warm beans and gooey cheese to get your day started right. Imagine a plate filled with vibrant colors, inviting aromas wafting through the air, and that delightful first bite that makes you momentarily forget all your morning woes. That’s exactly what these breakfast bean and cheese tostadas deliver—a delightful medley of flavors that can brighten even the gloomiest mornings.

This dish is not just food; it’s a symphony of textures wrapped in nostalgia. I remember the first time I had these beauties—a sunny Saturday morning at my friend Maria’s house. The kitchen was filled with laughter as she whipped up this delectable concoction while sharing stories of her family gatherings. You could smell the beans simmering away, mingling perfectly with melted cheese. It was one of those moments when you realize breakfast can be an experience rather than just a meal.

I still remember my family’s reaction when I served them these tostadas for brunch—they devoured them faster than I could say “more cheese!”

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Crispy Corn Tortillas: Look for thick corn tortillas that will hold up well under the toppings.
• Canned Refried Beans: Choose low-sodium beans for a healthier option; they save time too!
• Shredded Cheese: Use a blend of Monterey Jack and cheddar for maximum melty goodness.
• Fresh Avocado: Ripe avocados add creaminess; look for ones that yield slightly when pressed.
• Sour Cream or Greek Yogurt: Adds tang; use plain Greek yogurt for a healthier twist.
• Fresh Salsa or Pico de Gallo: Fresh salsa adds brightness; store-bought works great if you’re short on time.
• Chopped Cilantro (optional): Brightens up the dish; feel free to skip if cilantro isn’t your thing.
• Lime Wedges (for serving): A squeeze of lime elevates all the flavors wonderfully.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prepare Your Tortillas: Start by heating a skillet over medium heat until hot. Lightly toast each tortilla on both sides until they are golden brown and crispy.

Heat the Beans: In another saucepan, gently heat the refried beans over low heat until warmed through. Stir occasionally to prevent sticking while adding your favorite spices if desired.

Melt That Cheese!: Once your tortillas are crispy and beans are warm, spread a generous layer of beans on each tortilla followed by a handful of shredded cheese.

Bake for Perfection: Preheat your oven to 375°F (190°C). Place the assembled tostadas on a baking sheet and bake until the cheese melts beautifully—about 5-7 minutes should do it.

Add Fresh Toppings: Remove from the oven and top each tostada with sliced avocado, fresh salsa or pico de gallo, sour cream or Greek yogurt, chopped cilantro, and lime juice.

Serve & Enjoy!: Serve your breakfast bean and cheese tostadas immediately while still warm so everyone can enjoy the crispy texture along with gooey melted cheese perfection!

Perfecting the Cooking Process

Start by heating the beans while you toast the tortillas in a hot skillet. Once crispy, layer on the beans, cheese, and toppings, finishing off with a quick melt under the broiler until gooey perfection happens.

Add Your Touch

Feel free to swap black beans for pinto or add sautéed veggies like bell peppers and onions. A sprinkle of avocado or fresh cilantro can elevate this dish to new heights.

Storing & Reheating

Store leftover tostadas in an airtight container in the fridge for up to three days. Reheat them in the oven at 350°F for about 10 minutes to regain their crispiness.

I remember making these Breakfast Bean and Cheese Tostadas for a Sunday brunch, and my friends couldn’t stop raving about how delicious they were. Their smiles were worth every minute spent in the kitchen!

FAQ

What type of cheese works best for Breakfast Bean and Cheese Tostadas?

Shredded cheddar or Monterey Jack are great choices that melt beautifully.

Can I prepare these tostadas ahead of time?

Yes! Prepare toppings separately and assemble just before serving for freshness.

Is this recipe suitable for meal prep?

Absolutely! It stores well and is easy to reheat throughout the week.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Breakfast Bean and Cheese Tostadas

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• Author: Sophie
• Total Time: 20 minutes
• Yield: Serves 4

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Description

Breakfast Bean and Cheese Tostadas are a delicious way to start your day, featuring crispy tortillas topped with creamy beans, melted cheese, and fresh toppings for a satisfying morning meal.

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Ingredients

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• 4 crispy corn tortillas
• 1 can (15 oz) low-sodium refried beans
• 1 cup shredded Monterey Jack and cheddar cheese blend
• 1 ripe avocado, sliced
• ½ cup plain Greek yogurt or sour cream
• 1 cup fresh salsa or pico de gallo
• Fresh cilantro, chopped (optional)
• Lime wedges for serving

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Instructions

1. Preheat the oven to 375°F (190°C).
2. In a skillet over medium heat, toast each tortilla until golden brown and crispy on both sides.
3. Gently heat the refried beans in a saucepan over low heat, stirring occasionally until warmed through.
4. Spread a generous layer of warmed beans on each tortilla and top with shredded cheese.
5. Bake in the preheated oven for 5-7 minutes until the cheese is melted.
6. Remove from the oven and add sliced avocado, Greek yogurt or sour cream, salsa, cilantro (if using), and a squeeze of lime juice.
7. Serve immediately while warm.

Notes

Use fresh corn tortillas for maximum crunch.

•  Spice up your beans with cumin or chili powder for added flavor.
•  Customize toppings by adding sautéed vegetables or different types of beans.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 1 tostada (approx. 150g)
• Calories: 320
• Sugar: 2g
• Sodium: 450mg
• Fat: 15g
• Saturated Fat: 7g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 8g
• Protein: 12g
• Cholesterol: 30mg