Mexican Breakfast Tostadas with Black Beans and Avocado

Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Fry the corn tortillas one at a time for 1-2 minutes per side, until golden brown and crispy. Remove and drain on paper towels.

In the same skillet, add the rinsed and drained black beans, 1/4 cup water, 1/2 teaspoon cumin, 1/4 teaspoon chili powder, and 1/4 teaspoon salt. Bring to a simmer over medium heat, then mash the beans slightly with a fork or potato masher. Cook for 3-5 minutes, stirring occasionally, until the liquid has mostly evaporated and the beans are heated through.

While the beans are cooking, fry the eggs. Heat a small amount of oil in a separate non-stick pan over medium heat. Crack in the eggs and fry for 2-3 minutes, until the whites are set and the yolks are still runny (or to your preferred doneness).

To assemble, spread a layer of the seasoned black beans over each crispy tostada.

Top each tostada with sliced or mashed avocado and a fried egg. Serve immediately.