I love taking a little extra time to prepare breakfast on the weekends. I just love sipping coffee, while I create something that’s more special than weekday morning meals. I usually make sweet breakfasts because….well, I have a major sweet tooth!
That weekend breakfast was a bit more decadent than usual – I usually go for whole wheat pancakes or waffles with a fruit sauce or compote.
Although the BF likes my sweet breakfast creations, he prefers savory breakfasts. So I try to mix it up and make omelets or frittatas.
I mixed things up last weekend and made a healthy breakfast version of Mexican tostadas!
Traditional Mexican tostadas are usually made by frying the corn tortillas to make them crispy. I simply baked them to make them a bit healthier. Make sure you bake them until they are crispy! I wasn’t patient enough and mine weren’t as crispy as I would have liked. You could also pour a bit of olive oil in a medium hot pan and crisp up the corn tortillas that way. Whatever works for you!
This breakfast version is also full of nutrient-rich veggies and black beans. You can top these with whatever you would like.