Breakfast, Dinner, Lunch, Mexican, Recipes


May 20, 2013


My general opinion about food is: if it come in a wrap or tortilla it must be good. Fajitas, crepes, enchiladas…you name it! If it allows me to add however many ingredients, both sweet and savory, if it can be wrapped up and devoured in only a few bites you can be fairly certain that I will like it!

When I was in London earlier this month my siblings and I met up for lunch at  the Whole Foods’ food court. They  sell everything from Italian to Asian food, raw meals and juices and a huge assortment of organic desserts but our eyes could not stray away from the Mexican bar where they served gigantic tostadas, filled with all kinds of goodness.

Since it’s been more than two weeks since that meal my body started craving tostadas. I leafed through my cookbooks and found a wonderful, healthified version in the Sprouted Kitchen Cookbook. Healthy is of course a subjective term and these probably shouldn’t be eaten as if they were green salads. Contrary to typical tostadas however, the corn tortillas are not fried but baked and filled with an abundance of fresh ingredients. Stretchy pants are nonetheless highly recommended.



The best part about the filling is the bean mash. I used canned beans and let them heat up for a bit in some sour cream and added finely chopped spring onion and, the best part, fried bacon. Topped with sharp cheddar cheese, avocado, a fried egg, cilantro and some Cholula hot sauce these make a great {hangover} breakfast, lunch or dinner.

The first one goes down quite easily. The second one shouldn’t pose a problem either. You may have to unbutton your jeans for the third tostada but it’ll be so worth it.



makes 4 tostadas {serves 2-4}

very slightly adapted from Ranchero Breakfast Tostadas from the Sprouted Kitchen Cookbook


  • 1 can read beans, drained
  • 2-3 tbsp. sour cream
  • 1 spring onion, finely chopped
  • 1 tsp. ground cumin
  • salt + pepper
  • 3-4 slices fried bacon, chopped
  • 4 medium sized corn tortillas
  • olive oil for brushing
  • 4 eggs
  • 1 handful cheddar cheese, shredded
  • 1/2 large avocado, peeled and thinly sliced
  • fresh cilantro {coriander}
  • 1 lime, cut into wedges
  • optional: Cholula hot sauce for serving


  1. Add the drained beans, sour cream, spring onion cumin, s + p and fried bacon to a sauce pan and heat up slightly. Add about 50ml of water. Once warm, use a fork to mash the beans to a coarse paste. Set aside.
  2. Preheat the oven to 200°C. Lightly brush the tortillas with olive oil . Lay them onto a baking sheet lined with parchment paper and bake until slightly golden {~7 minutes}. Remove from the oven and set aside.
  3. Heat a non-stick pan and add the eggs to cook them sunny-side-up.
  4. Then assemble the tostada: add a few tbsp. of the mash, sprinkle with a bit of cheese, an egg, some avocado and cilantro. Serve with some lime and for some extra spice add some hot sauce.

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  • Reply Kathryn May 20, 2013 at 12:08 pm

    I’m pretty sure I’m not going to be able to think about any other food until I’ve eaten these.

  • Reply Nanna May 20, 2013 at 11:23 pm

    Stunning photos, and I love your closing comment 😉 I also love the Whole Foods in London. When my family and I lived there, it hadn’t quite opened yet, which is a bummer (though maybe not such a bummer for my parents’ wallets…), but whenever I visit my Grandma who lives just two blocks away, I make sure to pop by… Their cheese sections is mahhhhvelous 🙂

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