Crispy spelt breakfast tostadas start with a simple spelt dough, rolled thin and baked until the edges curl and turn golden. The base stays crisp, not brittle, and holds up under warm black beans, a fried egg and avocado without going soft.
Spelt flour gives the shells a nutty flavor and a slightly firmer bite than plain white tortillas. The dough comes together in one bowl, with a short rest before rolling.
You can par-cook the tortillas ahead and crisp them in the oven right before serving. That makes this a good option for a weekend breakfast when you want something warm but don’t want to stand at the stove the whole time.
Each tostada holds a layer of mashed black beans, a fried egg, avocado and a little feta. The flavors stay clean and the plate looks put together with almost no extra effort.
Why You’ll Love This Recipe
- Spelt shells crisp in the oven, not deep-fried
- Dough comes together in one bowl, no mixer needed
- Tortillas par-cook ahead, then crisp right before serving
- Balanced plate with protein, fiber and healthy fats
Ingredient Notes
- spelt flour: Spelt flour has a lighter gluten structure than wheat, so knead gently and don’t overwork the dough.
- black beans: Canned black beans save time here; rinse well to cut the sodium before mashing.
- avocado: Pick avocados that give slightly under gentle pressure so they slice clean without turning mushy.
- feta cheese: Feta adds a salty finish; swap in queso fresco or cotija if you prefer a milder cheese.
- eggs: Use eggs at room temperature so they spread evenly in the hot skillet and cook through faster.
Crispy Spelt Tostadas for a Simple Breakfast Plate
Description
These spelt tostadas use a simple one-bowl dough that bakes into crisp shells, then get piled with warm black beans, a fried egg and avocado for a filling start to the day.
Ingredients
Tostada Shells
Toppings
Instructions
Make the Spelt Tostada Dough
- Whisk the spelt flour, salt and baking powder together in a mixing bowl.
- Add 2 tbsp of the olive oil and the warm water. Mix with a spoon, then knead by hand for 3 to 4 minutes until the dough is smooth and only slightly tacky.
- Cover the bowl and let the dough rest for 15 minutes at room temperature. This relaxes the gluten so the rounds roll out without snapping back.
- Divide the dough into 8 pieces, about 40 g each, and roll each one on a lightly floured surface into a thin 15 cm / 6-inch round.
Crisp the Tostada Shells
- Heat a dry 12-inch skillet over medium heat. Cook each round for 45 to 60 seconds per side, until lightly blistered but still soft and pliable. Stack the par-cooked rounds under a clean towel as you go.
- Heat the oven to 200 C / 400 F. Brush both sides of the par-cooked rounds with the remaining 1 tbsp olive oil and arrange them on a sheet pan (33 x 46 cm / 13 x 18 inch).
- Bake for 8 to 10 minutes, flipping once, until the shells are golden brown and crisp all the way through, with edges that curl slightly. Set aside to cool while you make the toppings.
Prepare the Toppings and Assemble
- Warm the black beans and cumin in a 2-quart saucepan over medium heat. Mash lightly with a fork for 4 to 5 minutes, until spreadable but still a little chunky.
- Fry the eggs in a 10-inch nonstick skillet with the butter, in two batches of 4 so the pan doesn't crowd. Cook for 2 to 3 minutes, until the whites are fully set and the yolks are still soft. For firmer yolks, cook one minute longer.
- Spread a layer of mashed beans over each crisp shell. Top with a fried egg, a few avocado slices, crumbled feta and chopped cilantro.
- Scatter radish slices over the top if using, and serve right away with lime wedges and salsa on the side.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 826kcal
- % Daily Value *
- Total Fat 40g62%
- Saturated Fat 12g60%
- Cholesterol 380mg127%
- Sodium 780mg33%
- Potassium 650mg19%
- Total Carbohydrate 78g26%
- Dietary Fiber 12g48%
- Sugars 4g
- Protein 34g68%
- Vitamin A 900 IU
- Vitamin C 8 mg
- Calcium 180 mg
- Iron 4 mg
- Vitamin D 40 IU
- Vitamin E 2 mg
- Vitamin K 15 mcg
- Thiamin 0.25 mg
- Riboflavin 0.3 mg
- Niacin 3 mg
- Vitamin B6 0.4 mg
- Folate 120 mcg
- Vitamin B12 0.6 mcg
- Phosphorus 320 mg
- Magnesium 70 mg
- Zinc 2.5 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Rest the dough for at least 15 minutes before rolling, or it will spring back.
- Fry eggs in two batches of 4 in the 10-inch skillet to keep them from crowding.
- Recrisp leftover shells in the oven for 3 to 4 minutes before topping again.
- Cook the yolk until firm for at-risk eaters instead of leaving it soft.
