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If you’re looking for a great recipe using pepperoni you’ve come to the right place. These black bean and egg tostadas are perfect for breakfast or brunch and they are so easy to make. Topped with eggs, pepperoni and avocado this black bean tostada recipe is a flavorful take on the traditional simple Mexican recipe. I was looking for an easy breakfast recipe to share with family. I wanted something that not only tasted great but also looked amazing and could be done in minutes. Combine some of my favorite ingredients on a breakfast tostada was the perfect solution. For these bean tostadas, I used red refried beans, eggs, avocado and Margherita® Thick Sliced Pepperoni. I served these egg tostadas to my family and they were a huge success. Both my kids and my in-laws declared this the best breakfast tostada recipe ever. I’m sure this will be a new breakfast favorite. The combination of the crunchy tortillas and the warm and smooth refried beans with the flavorful pepperoni is just sublime. And did I mention these are ready in just minutes?

I always have Margherita Thick Sliced Pepperoni at home. It’s perfect for snacking or entertaining and it adds so much flavor and depth to so many of my dishes. Margherita is my favorite pepperoni. All of their dry sausage products are high quality and you can really taste the difference. You can find Margherita products in the deli section of your local supermarket. Besides having the best pepperoni, they also have other products including Genoa salami, hard salami, and Italian dry salami. There are so many ways in which you can incorporate pepperoni into your recipes beyond pepperoni pizza and pepperoni rolls. So get your Margherita® pepperoni at the deli section in your grocery store and don’t be afraid to use it in new ways. You’re will surely be surprised at how much flavor it adds to everything from frittatas and casseroles to appetizers.

What are tostadas?

Tostadas or tostada shells are crunchy fried or baked corn tortillas. They are a staple in Mexican cuisine and a very popular Mexican street food. There are lots of different recipes using tostadas. Tostadas is one of those versatile and easy to make Mexican foods. You can top tostadas with almost anything and that is why they’re a great starting point for a new recipe.

How do you make tostadas?

Tostada shells can be made at home or store-bought. For this recipe, I used store-bought tortilla tostadas just to save some time. But you can make your own tostadas. It’s really easy. To make tostadas at home you can either fry some corn tortillas or bake them. Frying them will make them more flavorful but if you want a healthier version baking is the best option. Simply fry or bake until the tortillas are golden brown and crunchy. Then let them cool before using them in your recipe.

Black Bean Tostadas with Egg, Avocado, and Pepperoni

Ingredients

• 3 tortillas
• 1 cup of refried beans
• 3 eggs
• 1/3 cup Margherita Thick Sliced Pepperoni, cut into small pieces
• 1 Hass avocado, sliced
• 1/4 cup queso fresco, crumbled
• 2 tablespoons fresh cilantro for garnish
• salt and pepper to taste

Instructions

• Heat the refried beans and spread on the tostadas. I used canned refried beans.
• While the beans are heating up cook the three eggs, sunny side up.

• Add one egg to each tostada.
• Then add a couple of tablespoons of diced pepperoni some avocado to each tostada.

• To finish, sprinkle with Queso fresco and chopped cilantro.
• Add salt and pepper to taste.

Continue to Content

Breakfast Bean Tostada With Egg and Pepperoni

Yield: 3

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Print

Ingredients

• 3 tortillas
• 1/2 cup of refried beans
• 3 eggs
• 1/3 cup Margherita Thick Sliced Pepperoni, cut into small pieces
• 1 Hass avocado, sliced
• 1/4 cup queso fresco, crumbled
• 2 tablespoons fresh cilantro for garnish
• salt and pepper to taste

Instructions

1. Heat the refried beans and spread on the tostadas. I used
   canned refried beans. 
2. In a frying pan cook the three eggs, sunny side up. 
3. Add one egg to each tostada. 
4. Add a couple of tablespoons of diced pepperoni some avocado
   to each tostada.
5. Sprinkle with Queso fresco and chopped cilantro.
6. Add salt and pepper to taste.

Nutrition Information:

Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 450

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Paula Bendfeldt-Diaz

Paula moved from her native Guatemala to SW Florida with her husband and two children and together they are discovering what it means to live life between two languages.

Paula studied architecture and now makes a living as a freelance writer,traveler and amateur photographer.She started her writing & publishing career as the editor of Bebé y Mamá, the first parenting magazine in Guatemala.She is the founder of www.GrowingUpBilingual.com and www.365thingsswfl.com and writes articles in Spanish and English for both magazines and the web on travel,food and bicultural and bilingual parenting .

When she is not on a plane or road trip she likes to create recipes inspired in the flavors of her native Guatemala.

Latest posts by Paula Bendfeldt-Diaz (see all)

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