Crispy Spelt Tostadas for a Simple Breakfast Plate

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

Fried eggs sizzling in a nonstick skillet beside golden spelt tortilla shells cooling on a sheet pan.

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.

A linen-set breakfast table with a plate of spelt tostadas, coffee cup and lime wedges in morning light.

Prep Time 20 mins

Cook Time 30 mins

Rest Time 15 mins

Total Time 1 hr 5 mins

Cooking Method: Mixed

Cuisine: Mexican

Courses: Breakfast

Difficulty: Medium

Cooking Temp: 200 C

Servings: 4

Estimated Cost: 3.50

Calories: 826

Best Season: all_year_round

Dietary: Contains dairy and eggs, Contains gluten (spelt), High Fiber, Vegetarian

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

320 g spelt flour
1 tsp fine sea salt
1/2 tsp baking powder
3 tbsp olive oil (divided)
180 ml warm water

Toppings

400 g canned black beans (1 can, drained and rinsed)
1/2 tsp ground cumin
8 eggs (large)
1 tbsp butter (for frying)
2 ripe avocado (medium; sliced)
100 g feta cheese (crumbled)
fresh cilantro (small handful; chopped)
1 lime (cut into wedges)
120 g salsa (about 1/2 cup)
2 radish (thinly sliced, optional)

Instructions

Make the Spelt Tostada Dough

1
Whisk the spelt flour, salt and baking powder together in a mixing bowl.
2
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.
3
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.
4
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

5
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.
6
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).
7
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

8
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.
9
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.
10
Spread a layer of mashed beans over each crisp shell. Top with a fried egg, a few avocado slices, crumbled feta and chopped cilantro.
11
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.

Keywords: spelt tostadas, breakfast tostadas, spelt tortillas, crispy tostadas, spelt breakfast recipe

Equipment

mixing bowl
rolling pin
12-inch dry skillet
sheet pan 33 x 46 cm / 13 x 18 inch
10-inch nonstick skillet
2-quart saucepan

Tips

Roll the dough as thin as you can without tearing it, since thicker rounds won't crisp evenly in the oven.
Par-cook the tortillas in a dry skillet first, so the oven only needs to crisp and color them.
Fry the eggs in two batches so the pan stays hot and the whites set quickly instead of steaming.
Mash the beans while they're warm so they spread easily over the crisp tostada base.
Slice the avocado just before serving to keep it from browning on the plate.

Variations

Swap the black beans for refried pinto beans and add a spoonful of pickled jalapeños for extra heat.
Use crumbled cotija or shredded cheddar instead of feta if that's what you have in the fridge.
Skip the eggs and add sautéed spinach and roasted sweet potato for a version without eggs.

Storage and Reheating

Crispy spelt tostadas are best assembled right before eating, since the toppings soften the shell fast once they sit. Once you add beans, egg and avocado, the crisp base turns soft within about 15 minutes.

You can make the shells up to 2 days ahead. Store the fully baked, cooled shells in an airtight container at room temperature, then recrisp them in a 180 C / 350 F oven for 3 to 4 minutes before topping.

The beans also hold well in the fridge for up to 4 days in a sealed container. Warm them gently on the stove before spreading, and fry the eggs fresh each time you serve.

Serving Suggestions

Crispy spelt breakfast tostadas work well on their own for a weekend brunch, with lime wedges and hot sauce on the side. Add a small bowl of extra salsa if you like a spicier plate.

Pair them with a simple fruit salad or sliced melon to round out the meal. A glass of fresh orange juice or a cup of coffee fits well alongside.

For a bigger spread, set out the shells and toppings separately so everyone can build their own tostada at the table.

Read it online: https://greatbritishspeltrecipes.com/recipe/crispy-spelt-breakfast-tostadas/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!