Mexican Breakfast

Having leftover Roasted Corn Salsa & Pickled Jicama after making these Fish Tacos, I created this delicious Mexican inspired breakfast to finish up the leftover stuff.

With beans, eggs and cheese, it is a protein packed breakfast that will give you the energy to keep going if you;re having a late lunch.











Breakfast Tostada

Rating: 51

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Number of servings: 4

Per Serving 190 calories

Fat 10 g

Carbs 19 g

Protein 7 g



  • 4 corn tortillas
  • 1 tablespoon olive oil
  • 2 scallions, finely chopped
  • 1 jalapeno, deseeded and finely chopped
  • 1 cup baby spinach leaves
  • 1 tomato, chopped
  • 1 egg, beaten
  • 1/2 cup canned black beans, rinsed
  • 2 tablespoons finely chopped cilantro plus extra for garnish
  • 2 tablespoons crema (Mexican sour cream)
  • 4 tablespoons crumbled queso fresco
  • 2 tablespoons roasted corn salsa
  • a few slices of pickled jicama
  • salt, to taste
  • oil, for deep frying


  1. Heat olive oil in a skillet. Add scallions and jalapeno. Fry for 1-2 minutes until softened. Add spinach and cook for a few minutes, until wilted.
  2. Add eggs and tomatoes, stirring often to scramble eggs. Once eggs are cooked, turn off heat. Add beans, cilantro and salt. Stir to combine.
  3. Heat a deep skillet with enough oil for deep frying. Add the tortillas one at a time and fry until crispy. Drain on paper towels.
  4. To assemble tostadas, spread the corn salsa on each fried tortillas. Add a little egg mix on top. Add a few sliced of pickled jicama and then a little crema.

Breakfast Tostada

Garnish with cilantro and queso fresco.



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 53