Green Chili Breakfast Tostadas are in the house and they are everything you need for a mid-week food porn post.
Of course they have eggs and of course they are Southwestern.
Man oh man, life has been busy. August has been officially deemed the month of travel. I mentioned before that at my day job, I train leasing agents in sales. So far, I’ve been to Dallas, San Antonio, Houston, and Tulsa. All in 3 weeks. If that’s not enough to make your head spin, I don’t know what is.
I have been taking all this experience in and it’s been cool to realize that I can actually survive on my own in a different city. After all, my first flight wasn’t until I was 18. And I don’t know if that has something to do with it, but my sense of direction is not my strongest suite. I may or may not have had a Downtown San Antonio episode of trying to find my rental car with my phone at 10 percent, when it was dark, all because I neglected to remember which parking garage I parked my car. YOLO.
I mean, honestly, that’s what Baylen is for right??
Long story, short: I eventually found my car and made it back home in one piece. What’s a trip without a little bit of dramatic excitement anyways. And after all the hustle and bustle, I have been pumped for slow weekends.
Which means these little green chili breakfast tostadas were a must do.
I even baked my own tostada shells for these green chili breakfast tostadas, because you know… no added ingredients are thebomb.com. Basically to make your own shells for these breakfast tostadas or really any tostada simply rub some oil of choice on them and bake. I’ll give directions below though, don’t worry!
The flavors ended up being nothing short of perfection. I even sautéed some mushrooms and onions to top the refried black beans. To me, nothing makes breakfast that much better than some sauteed mushrooms and onions. That’s me though, you do you. Any who, these breakfast tostadas are honestly super easy to make and impressive to have in your back pocket for you next gathering. So I won’t hold you back any longer enjoy these breakfast tostadas and let me know how they turn out!
Green Chili Breakfast Tostadas
- 4 Corn Toritillas
- Oil of Choice (for sauteeing veggies, cooking eggs, and baking tortillas)
- 5 Mushrooms, sliced (optional)
- 1 cup Spinach
- 1/4 cup, Brown Onion, diced (optional)
- 1 Can, Refried Black Beans (I get mine from Trader Joes)
- 4 Eggs, cooked sunny side up
- 1 Jalepeno, Sliced
- 5-6 Cherry Tomatoes, halved
- 2 tbsp Cilantro, sliced
- 1/4 cup, Green Chili Salsa
- 1 Avocado, diced
- Salt and Pepper- To Taste
- Optional: Hot Sauce, Sour Cream, Cheese etc
Preheat Oven to 400 Degrees
On a baking sheet, oil all tortillas on all sides
Bake for 8 minutes and flip tortillas
Bake on other side until the tortillas begin to turn golden and have a chip like structure
Remove from oven and set aside
In small pot heat black beans while stirring until they have loosened up and are hot
Heat oil over medium heat, cook onions and mushrooms until they have browned add spinach and allow to cook down, season with salt and pepper
Cook eggs sunny side up
To assemble, spread black beans on tostada shells
Layer mushroom, onion, and spinach
Layer egg on top
And top with sliced jalepenos, avocados, cherry tomatoes, cilantro, and green chili salsa
Add additional toppings if you would like