Guacamole Tostadas

  • Author: The Fresh 20
  • Prep Time: 10
  • Cook Time: 6
  • Total Time: 16 minutes
  • Yield: 4 tostadas 1x


Creamy avocado, crunchy onions, tangy lime and sweet tomatoes that smell like the garden get sandwiched between a crisp tortilla, a layer of kidney beans and a fried egg topped with cheese.



  • 4 corn tortillas
  • 2 Tablespoons olive oil
  • 1/2 head butter lettuce, torn in small pieces
  • 2 teaspoons fresh lime juice
  • 1/4 teaspoon kosher salt
  • 1 Tablespoon finely chopped fresh flat-leaf parsley
  • 2 avocados, halved and pitted
  • 1/4 medium red onion, finely chopped
  • 1 garlic clove, minced or pressed
  • 1/2 teaspoon fresh lime juice
  • kosher salt and black pepper
  • 1 Tablespoon olive oil
  • 4 large eggs
  • 2 15oz cans kidney beans, drained and rinsed
  • 1 cup shredded raw-milk cheddar cheese
  • 1 red bell pepper, cored, seeded, and finely chopped (optional)


For the tortillas:

  1. Preheat oven to 400F.
  2. Brush the tortillas with olive oil on both sides. Arrange in a large baking sheet and bake, turning once, for about 6 minutes, or until slightly browned. Set aside.

For the lettuce:

  1. In a small bowl, toss the lettuce with the lime juice, salt and parsley. Set aside.

For the guacamole:

  1. Mash the avocados in a small bowl. Mix in the onion, garlic, and lime juice. Add salt and pepper to taste.

For the eggs:

  1. Heat the oil in a 10-12 inch skillet and fry the eggs to the desired doneness; I recommend over easy. Season the eggs.


  1. To assemble tostadas, layer the guacamole, kidney beans, and lettuce mixture on the tortillas, then top with the eggs, cheese and red peppers (optional).