This easy and satisfying Mexican-inspired breakfast recipe brings lots of flavor to your plate. Using a mix of fresh and store-bought ingredients, breakfast is on the table in 20 minutes.
Ingredients:
¼ cup no-sodium-added black beans, rinsed
2 tablespoons water
2 tablespoons lime juice, divided
¼ teaspoon taco seasoning
¼ avocado, mashed
¼ cup diced roma tomato
1 tablespoon diced white onion
1 (6-inch) whole-wheat or corn tortilla
nonstick cooking spray
1 large egg
¼ cup shredded romaine lettuce
Directions:
Combine black beans, water, 1 tablespoon lime juice and taco seasoning in a microwave-safe bowl. Microwave on High for 2 minutes. Using a fork, mash the beans into a paste; set aside.
Mash avocado with a fork in a small bowl. Add tomato, onion, the remaining 1 tablespoon lime juice and a pinch of salt. Set aside.
Coat tortilla on both sides with cooking spray. Heat a small nonstick skillet over medium heat. Add the tortilla to the pan and toast, flipping once, until crisp and lightly browned on both sides, 3 to 4 minutes. Transfer to a plate.
Crack egg into the pan and reduce heat to medium-low. Cook, flipping once if desired, until the white is set, 2 to 3 minutes.
To assemble the tostada, layer the bean mixture, avocado mixture and lettuce on the tortilla. Top with the egg.
