Mexican-Inspired Black Bean Breakfast Tostadas

Ingredients

• 8 small corn tortillas, about 6 inches across and 25 g each
• 2 tablespoons olive oil, divided: 1 tablespoon for tortillas, 1/2 tablespoon for beans and 1/2 tablespoon for eggs
• 1 small red onion (about 100 g), finely diced and divided equally
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 can (15 ounces / 425 g) black beans, drained and rinsed; about 250 g drained
• 1/3 cup (80 ml) water, plus more if needed
• 1/4 teaspoon fine salt, divided into three portions
• 1/4 teaspoon ground black pepper
• 8 large eggs
• 2 medium tomatoes (about 250 g), diced and drained of excess juice
• 2 tablespoons fresh lime juice, divided equally
• 1/4 cup chopped cilantro (about 8 g), divided equally
• 1 medium avocado (about 150 g edible flesh), thinly sliced
• 1 lime, cut into wedges for serving

Instructions

1. Heat the oven and arrange the tortillas. Set the oven to 400°F (200°C). Brush both sides of the tortillas lightly with the tablespoon of oil reserved for them. Arrange in a single layer on two baking sheets, without overlap, so they crisp evenly.
2. Bake until crisp. Bake for about 8–12 minutes, turning once and checking frequently toward the end. Rotate the trays if your oven heats unevenly. The tortillas should be firm and lightly golden, not dark brown. Transfer to a rack; they crisp further as they cool briefly.
3. Start the beans. Warm 1/2 tablespoon oil in a small saucepan over medium heat. Add half the onion and cook for 3–4 minutes until softened. Stir in the garlic and cumin for 30 seconds, then add the drained beans, measured water and one portion of the salt.
4. Mash to a spreadable texture. Simmer the beans for about 5 minutes, then mash most of them with a fork or potato masher. Stir in 1 tablespoon lime juice. Add water a teaspoon at a time if needed; the beans should spread easily but not drip from a spoon.
5. Mix the fresh salsa. Combine the tomatoes, remaining onion, remaining tablespoon lime juice, half the cilantro and a second portion of salt. Let stand while you cook the eggs, then drain any liquid that collects. This helps prevent the crisp tortillas from becoming soggy.
6. Scramble the eggs gently. Beat the eggs with the remaining salt and the black pepper. Warm the final 1/2 tablespoon oil in a nonstick skillet over medium-low heat, add the eggs, and draw a spatula slowly through them to form soft curds.
7. Finish the eggs and prepare the avocado. Continue cooking until the egg is fully set without liquid streaks and reaches 160°F (71°C). Remove from the heat promptly. Slice the avocado just before assembly, using a clean board separate from any raw-egg spills.
8. Layer the tostadas. Spread one-eighth of the beans over each crisp tortilla, leaving a small border. Divide the scrambled eggs evenly on top, then add the drained salsa and avocado slices. Avoid piling everything in the center, which makes the tostadas harder to pick up.
9. Serve immediately. Give each person two tostadas, sprinkle with the remaining cilantro and add a lime wedge. Assemble only what will be eaten right away. Keep extra tortillas, beans, eggs and salsa separate until needed to preserve the best texture.