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Egg Tostada

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Egg Tostada

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Course: Breakfast
Cuisine: American
Keyword: Egg Tostada
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4
Calories: 581kcal


  • 30 ounce black beans, canned
  • 1/2 medium onion, red
  • 4 medium radish
  • 1 tablespoon olive oil
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin, ground
  • 1/4 cup water
  • 2 cup salsa
  • 1 medium avocado
  • 1 clove garlic
  • 1 medium lime
  • 1 none cooking spray
  • 4 large egg
  • 4 medium tortillas, corn
  • 1/2 cup feta cheese crumbles

Serve With

  • 4 medium peach


  • Drain and rinse beans, chop onion, thinly slice radishes; set aside separately. Heat oil in a medium saucepan over medium heat. Cook and stir onion until translucent. Stir in chili powder, cumin, beans and water. Cover and simmer on low for 10 minutes, adding a splash of water as needed if too dry. Remove from heat. Mash about half the beans with a fork or back of a spoon. Cover pan and set aside.
  • In a food processor or blender, add salsa, avocado, garlic and juice of 1/2 the lime; puree until smooth.
  • Spray a skillet with cooking spray and heat over medium. Eggs may be scrambled together by cooking and stirring until no longer runny. Alternatively eggs may be cooked individually to each family member’s preference.
  • Heat tortillas in a separate skillet over medium for 1-2 minutes per side or until it starts to crisp.
  • Top tortillas with beans, salsa mixture, radishes, eggs and feta. Serve with sliced peaches.
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Calories: 581kcal | Carbohydrates: 77g | Protein: 26g | Fat: 21g | Saturated Fat: 6g | Cholesterol: 203mg | Sodium: 1997mg | Fiber: 27g | Sugar: 24g

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