These Mexican Breakfast Tostadas are perfect for serving a group at brunch because everyone can customize their toppings and the style of eggs that they prefer.
Cook the bacon in a large skillet over medium heat until browned and crispy. Set aside to drain on a paper towel lined plate.
Black Beans:
Combine all the ingredients in a food processor or blender and blend until smooth.
Sunny Side Up Eggs:
Add canola oil to a large non-stick skillet and heat to medium-high. Crack a few eggs at a time into the skillet, season with salt and pepper, and cook 2-3 minutes, until the whites have set. Set aside.
Tostadas:
Preheat oven to 400 degrees. Place the tostada shells in an even layer on baking sheet.
Spread 2 tablespoons black bean mixture over the top of each tostada, then sprinkle with 2 tablespoons shredded cheese. Bake for 3 to 5 minutes, or until cheese is melted.
Place bacon and cooked eggs on top of the heated tostadas, top with avocado, tomatoes, cilantro and cotija cheese.