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Breakfast is often heralded as the most important meal of the day, and for good reason. It sets the tone for your morning, fueling you with energy and nutrients to tackle whatever lies ahead. Among the myriad of breakfast options, breakfast tostadas have gained immense popularity for their versatility and vibrant presentation. They combine the satisfying crunch of a crispy base with a rainbow of toppings, making them not only visually appealing but also a deliciously balanced meal.

Loaded Veggie Breakfast Tostadas

Start your day right with these Sunrise Loaded Veggie Breakfast Tostadas, a vibrant and nutritious twist on your morning meal. This recipe combines crunchy corn tostadas with protein-packed black beans, creamy avocado, and colorful veggies for a satisfying breakfast that's visually appealing and delicious. Perfect for vegetarians and anyone seeking a wholesome meal, these tostadas can be customized to fit any dietary preference. Assemble your ingredients and enjoy a flavorful, balanced breakfast that fuels your morning!
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Ingredients
  

4 corn tostadas

1 cup black beans, rinsed and drained

1 ripe avocado, diced

1 cup cherry tomatoes, halved

1 cup corn kernels (fresh or frozen, thawed if frozen)

1 cup baby spinach, chopped

1 small red onion, finely chopped

1/2 cup crumbled feta cheese (or vegan feta)

4 large eggs (or tofu for a vegetarian option)

1 tablespoon olive oil

1 teaspoon ground cumin

1 teaspoon smoked paprika

Fresh cilantro, for garnish

Lime wedges, for serving

Salt and pepper, to taste

Instructions
 

Prepare the Base: Preheat your oven to 375°F (190°C). Place the corn tostadas on a baking sheet and toast in the oven for about 5-7 minutes or until they become crispy. Keep an eye on them to avoid burning.

    Cook the Veggies: In a skillet, heat the olive oil over medium heat. Add the chopped red onion and sauté for 2-3 minutes until translucent. Next, add the black beans, corn kernels, ground cumin, smoked paprika, salt, and pepper. Stir well and cook for another 5 minutes, allowing the flavors to meld together. Add the chopped spinach last and cook until it just wilts (about 1-2 minutes).

      Prepare the Eggs: In another small skillet, you can fry or scramble the eggs in a bit of olive oil until they are just set (you can also use tofu here for a plant-based option).

        Assemble the Tostadas: Once the tostadas are crispy, start layering. First, add a generous scoop of the sautéed veggie and black bean mixture on top of each tostada. Next, layer on diced avocado and cherry tomato halves.

          Top with Egg: Add the cooked egg (or tofu) on top of the veggies, followed by crumbled feta cheese.

            Garnish: Sprinkle fresh cilantro over the top and serve with lime wedges on the side for an extra burst of flavor.

              Serve: These loaded breakfast tostadas are best enjoyed warm, so serve immediately and watch them disappear!

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4