How to Make Southwest Breakfast Tostadas with Black Beans & Spinach
These southwest breakfast tostadas are layered with spiced black beans, sautéed spinach, and an egg for a great start to your day. Crisp corn tortillas provide a whole grain base, while fiber-rich beans and healthy fats from avocado help support blood glucose (blood sugar) management. It’s a bold vegetarian breakfast that fits well into a diabetes-friendly eating plan.
Step-By-Step Instructions:
Preheat the oven to 400 degrees F. Place the corn tortillas on a baking sheet lined with parchment paper. Lightly spray both sides with cooking spray. Bake for 6–7 minutes on each side or until they become crispy and golden brown. Remove from the oven and set aside.
In a small saucepan over medium heat, combine the black beans, garlic clove, water, chili powder, ground cumin, and salt.
Cook for 2–3 minutes until heated through. Using a fork or potato masher, mash the beans to create a spreadable consistency. Remove from the heat and set aside.
In a large nonstick skillet, heat 1 teaspoon of olive oil over medium heat. Add the spinach and salt. Cook, stirring frequently, until wilted, about 2–3 minutes. Transfer to a bowl and set aside.
In the same skillet, heat the remaining 1 teaspoon of olive oil over medium heat. Crack the eggs into the skillet, spacing them evenly. Cook the eggs to your desired doneness (e.g., sunny side up or over easy).
To assemble, spread an even layer of the black bean mixture over each baked tortilla. Top with sautéed spinach, followed by a cooked egg and tomatoes. Add slices of avocado and sprinkle with fresh cilantro leaves.
