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Fancy something spicy but healthy for brunch? This Mexican tostada will blow your mind!


2 people

Total time

15 minutes






  • ½ onion (chopped)
  • 100 g black beans
  • 1 tsp sweet paprika
  • 1 tsp ground cumin
  • ½ tsp chilli powder
  • ½ tsp oregano
  • 1 tsp tomato puree
  • ½ tsp garlic puree
  • 10 baby plum tomatoes (cut in half)
  • 2 soft corn wheat tortillas
  • 1 avocado (smashed)
  • 2 eggs
  • 1 small lime
  • 1 handful coriander (to serve)
  • 1 tbsp rapeseed oil


  1. Heat some of the oil in a saucepan on a medium to high heat. Fry the onions until they are glossy.
  2. Add the spices and give everything a good stir. Add the tomato puree and garlic puree, then cook through for 1 minute. Add the beans and stir to coat in the spices. Turn the heat right down and simmer with the lid on for 5 minutes. Add water if needed.
  3. Prepare the avocado and gently mash it using a fork. Squeeze in some lime and season with salt and pepper.
  4. Place the tortillas in a dry frying pan and heat both sides for a few minutes until they have a bit of colour and become crisp.
  5. Fry 2 eggs with the rest of the oil.
  6. Place the tortilla on a plate, add the egg, followed by the bean mixture along with the smashed avocado, sliced tomatoes, coriander and a lime wedge. Sprinkle some smoked paprika across the egg. Serve and enjoy!
  7. View the recipe instructions at Globe Scoffers

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