I’ve got a thing for Tex-Mex for breakfast. I don’t know if it’s because breakfast is supposed to be all orange juicey and maple syrupy, but Tex-Mex just seems like the more thrilling option.
I’ve done frozen breakfast burritos before, and those were great, but for the newly gluten-free me, I needed something a little nicer on the old digestive tract. When I saw Joy’s breakfast nachos, the solution hit me so hard. The sad thing is I had this rolling around in my head a good week before I made it. A full week without this insane mix of black beans, scrambled egg, spicy taco meat, cool tomato, and cheesy goodness. A full week.
I should be ashamed.
This works best with scrambled eggs, not fried. I used taco meat, but any ground or sliced breakfast-y meat would do. If you’re an avocado person, which I’m not really, they would be nice here. Prefer salsa over tomatoes? Want to throw in some black olives and grilled onions? Go crazy with your bad self.
And I know these are “Breakfast” Tostadas, but they totally work for dinner to. Or lunch. Or four o’clock second lunch.
two corn tostadas, warmed
2 Tablespoons refried black beans
2 eggs, scrambled
3 Tablespoons taco meat or crumbled breakfast sausage
shredded cheddar cheese
To assemble, evenly spread 1 Tablespoon of refried black beans on each tostada. Then top with the scrambled eggs, diced tomato, taco meat, and cheddar cheese. Serve immediately.