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Black Bean and Fried Egg Tostadas

Looking for last minute dinner ideas? (Aren't we always?) This tostada recipe has you covered! These vegetarian tostadas are a delicious 15 minute dinner that the whole family will love. 

Course Main Dish
Cuisine Mexican
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 8 tostadas
Author Janssen Bradshaw


  • 8 small flour tortillas
  • 1 cup shredded cheese I use either cheddar or a Mexican blend
  • 1 can black beans drained and rinsed
  • 1/2 cup sour cream
  • 1 1/2 teaspoons ground cumin
  • 2 Tablespoon lime juice
  • salt and pepper to taste
  • 1 1/2 cups baby spinach roughly chopped
  • 8 eggs
  • 2 avocados sliced or mashed
  • Sriracha sauce for topping


  1. Preheat oven to 400 degrees. Arrange the tortillas on a cookie sheet (or two, more likely) and divide the cheese evenly over the tops of the tortillas. Bake until the cheese has melted, about 5 minutes.
  2. In a saucepan, warm the beans, sour cream, cumin and lime juice. When the mixture is warm, mash with a fork until slightly chunky, then salt and pepper to taste. Stir in the chopped spinach. Spread evenly over the cheesy tortillas.
  3. Fry the eggs then place one on top of each tortilla. Top with avocado and drizzle a little sriracha sauce on top. Serve immediately.

Recipe Notes

(adapted from The Sprouted Kitchen cookbook)