These loaded breakfast tostadas with eggs, bacon, salsa, avocado and beans make the best savory breakfast or brunch option.

How to make loaded breakfast tostadas

For the black beans:

Black beans: Canned black beans (any bean, for that matter), are loaded with nutrition.
- Simply drain and rinse them to rid of most of the salt.
Green chilies: Canned green chilies are easy, convenient and add loads of flavor.
Cumin: A few dashes add immense flavor to black beans.

For the tostadas:

Bacon: A bit of crumbly bacon adds that classic bacony flavor and saltiness.
Eggs: A beautifully cooked runny yolk egg is really the cherry on top of these tostadas.
Tostada shells: Be sure to toast them in a hot oven before building your tostadas.
Avocados: Slice fresh avocado or mash them into guacamole - either are delicious and nutritious.
Salsa: Your favorite salsa or pico is perfect. Make it easy and get fresh made salsa from the supermarket.
Cilantro: Adds herby freshness, but if you don't like it, leave it off.

Heat oven to a low broil.
In a medium saucepan, heat black beans, green chilies, water, cumin and a pinch of salt and black pepper to medium heat.
Bring to a simmer, stirring regularly.
Use the back of a fork to smash some of the beans.
Heat large non-stick skillet to medium.
Add bacon and cook until crispy, about 3-4 minutes on each side.
Remove and place on a paper towel. Once slightly cooled, crumble.
Discard most of the bacon fat. Place the skillet back on medium heat.
Add eggs and season with salt and pepper.
Allow to cook 2-3 minutes, until white is mostly cooked.
Place a lid on top and cook an additional 1-2 minutes, until white is completely cooked but yolk is runny. Remove from heat.
Place tostadas under the broiler and allow to cook 1-2 minutes on each side.
Spread beans on the tostadas, then top with eggs, crumbled bacon, avocado, salsa and cilantro.

For the black beans: Try pinto beans instead.
- You can make them from scratch or use canned! they are both super nutritious.
For the green chilies: Use mild or hot, depending on your spice preference.
For the bacon: For a shortcut, use precooked bacon.
- You could also try it with cooked breakfast sausage.
- For a vegetarian version, skip the bacon.
For the eggs: You can cook the eggs any way you like, such as scrambled, fried, over-easy, over-medium, over-hard, sunny side up, etc.
For the tostada shells: Make these into breakfast tacos instead of tostada shells.
For the toppings: Use any taco toppings you enjoy, such as guacamole, fajita peppers, salsas, etc.
For the cilantro: Leave it off if you don't like it.

To make these gluten free: This recipe does not contain gluten.
- Be sure all ingredients you choose do not contain gluten.
To make these dairy free: This recipe does not contain dairy.
To make these vegetarian: Skip the bacon.
To make these nut free: This recipe does not contain eggs.
- Be sure all ingredients are nut free.

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Crispy tostada shells topped with eggs, bacon, salsa, avocado and beans make the best savory, nourishing breakfast.

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Black Beans:

Tostadas:

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Heat oven to a low broil.
In a medium saucepan, heat black beans, green chilies, water, cumin and a pinch of salt and black pepper to medium heat. Bring to a simmer, stirring regularly. Use the back of a fork to smash some of the beans.
Heat large non-stick skillet to medium. Add bacon and cook until crispy, about 3-4 minutes on each side. Remove and place on a paper towel. Once slightly cooled, crumble. Discard most of the bacon fat. Place the skillet back on medium heat.
Add eggs and season with salt and pepper. Allow to cook 2-3 minutes, until white is mostly cooked. Place a lid on top and cook an additional 1-2 minutes, until white is completely cooked but yolk is runny. Remove from heat.
Place tostadas under the broiler and allow to cook 1-2 minutes on each side.
Spread beans on the tostadas, then top with eggs, crumbled bacon, avocado, salsa and cilantro.

Cooking Tip: Choose tostada shells free of hydrogenated oil.