Motuleño Breakfast Tostadas with Black Beans and Fried Eggs

By AislePrompt Editorial · Published 2026-05-25 · Updated 2026-05-25

A classic Yucatecan breakfast featuring crispy tortillas topped with seasoned black beans, fried eggs, and fresh tomato sauce. This Mexican-inspired recipe, ready in about 25 minutes, combines corn tortillas, black beans, vegetable oil into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 320 calories and feeds 4, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 small corn tortillas
• 1 1/2 cups cooked, drained black beans
• 1/4 cup, divided vegetable oil
• 1/4 medium, finely chopped white onion
• 1, minced garlic clove
• 2 medium, diced tomato
• 4 large fried eggs
• 1 teaspoon, divided salt
• 1/2 teaspoon black pepper
• 1/2 cup, crumbled queso fresco
• 2 tablespoons, chopped fresh cilantro
• for serving lime wedges

The nonstick pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tablespoons vegetable oil in a medium skillet over medium heat. Add 1/4 finely chopped white onion and 1 minced garlic clove, sautéing for 2 minutes until fragrant and translucent.
2. Step 2: Add 1 1/2 cups cooked black beans, 1/2 teaspoon salt, and 1/4 teaspoon black pepper; mash slightly and cook for 5 minutes until heated through and thickened, stirring occasionally.
3. Step 3: In a separate skillet, heat remaining 2 tablespoons vegetable oil over medium-high heat. Fry 4 corn tortillas one at a time for about 1 minute per side until crispy but still pliable; drain on paper towels.
4. Step 4: In the same skillet, reduce heat to medium and fry 4 large eggs sunny-side up, seasoning with 1/2 teaspoon salt and black pepper.
5. Step 5: Spread a generous layer of the warm black beans over each crispy tortilla, top each with one fried egg, sprinkle 1/2 cup crumbled queso fresco evenly over all, and garnish with 2 tablespoons chopped fresh cilantro.
6. Step 6: Serve immediately with lime wedges on the side to squeeze over the tostadas for a bright finish.