Hop on over to the table and find out what’s new! Easter Brunch Tostadas will bring new life to your special morning! A delicious corn tortilla is topped with savory black beans, some spicy pepper jack cheese, and a smooth layer of smashed avocado. Yum! Served with a perfectly cooked egg then crowned with pickled jalapeños, sweet pickled red onions, and a touch of zesty salsa, you really get that extra zing you’ve been craving. Let Easter Brunch Tostadas become center stage for all your guests. It’s going to be a great day!

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For the tostadas:

  • 6 small corn tortillas
  • 2 tablespoons extra-virgin olive oil, divided
  • kosher salt, to taste
  • 1 (15-ounce) can black beans, rinsed and drained
  • 3 tablespoons water
  • 1 cup pepper jack cheese, shredded
  • 1 avocado, halved and pitted
  • 1/2 lime, juiced
  • 2 tablespoons fresh cilantro, chopped
  • freshly ground black pepper, to taste
  • 6 large eggs

For serving:

  • pickled jalapeños, to taste, store-bought or homemade
  • pickled red onions, to taste, store-bought or homemade
  • jarred salsa, to taste
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Step 1 –Preheat the oven to 400 degrees F.

Step 2 –Line an 18×26-inch baking sheet with parchment paper.

Step 3 –In a single layer, add the corn tortillas on the prepared baking sheet and use 1 tablespoon of the olive oil to lightly brush both sides of each of them.

Step 4 –Season the tortillas with the salt.

Step 5 –Bake the seasoned corn tortillas until they are golden and crispy, about 15 minutes.

Step 6 –In a medium bowl, add the black beans and use a fork to mash them until they are mostly smooth with some chunks remaining.

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Step 7 –Add the water to the mashed beans and stir to combine.

Step 8 –Transfer the baking sheet to a wire rack. Evenly divide the bean-water mixture among the seasoned corn tortillas and spread it over them. Evenly sprinkle them with the cheese.

Step 9 –Bake the tostadas until the cheese has melted, about 5 minutes.

Step 10 –Transfer the baking sheet to a wire rack.

Step 11 –In a second medium bowl, scoop the avocado out of the halved shells and smash until it is smooth.

Step 12 –Add the lime juice, the cilantro, the salt, and the black pepper to the smashed avocado and stir to combine.

Step 13 –In a medium, nonstick skillet over medium heat, add the remaining olive oil.

Step 14 –Crack the eggs, in batches, into the prepared skillet and cook until the whites are set, about 3 minutes.

Step 15 –Season the cooked eggs with the salt and the black pepper.

Step 16 –Spread the smashed avocado over each of the tostadas and top each with one of the eggs.

Step 17 –Top the tostadas with the pickled jalapeños, the pickled onions, and the salsa.

Step 18 –Serve.