Gluten Free Breakfast Tostadas

Large plate of our Gluten Free Breakfast Tostadas recipe with salsa

While testing my recipe for Vegan Dessert Nachos Some time ago, my friend Laura allowed me to borrow some gluten-free brown rice tortillas to try with my whole wheat tortillas. I wasn’t expecting it, but the gluten free ones are way better than whole wheat! Since then, because I’ve been trying to minimize gluten in my diet, I’ve opted for the g-free option when I can.

These tortillas are my new choice for wraps and the like, and make the perfect tostada base when grilled and seasoned with garlic, salt, and pepper.

Brown rice tortillas to make our gluten-free tostada recipe

The Origins of Tostadas

The history of tostadas is a bit of a mystery, but they are a popular dish in Mexico and beyond! They may have been created as a way to extend the shelf life of tortillas.

Our version is inspired by the concept of delicious toppings on grilled tortillas. You can find recipes for more traditional Mexican tostadas here from My Latina Table.

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Baking pan with gluten-free tortillas to brown to make tostadas

They become incredibly toasty, crunchy, and flavorful when you bake them over high heat for just a few minutes. They’re absolutely wonderful tossed in cinnamon sugar for dessert nachos, but when seasoned with savory flavors, they’re just as delicious.Brown rice tortillas, fried eggs and salsa to make breakfast tostadasGarnish them with some eggs, salsa, greens, and a little too easy sour cream and cheese, and you have a legit breakfast tostada on your hands.

Two servings of our delicious Gluten Free Mexican Breakfast Tostadas

While you can easily substitute corn tortillas here to keep these gluten-free, I find brown rice tortillas more nutritious and add a crunchy profile and distinct flavor that corn varieties somehow don’t. They stay firm under runny eggs and salsa, making it possible to take them all and eat them without a fork if you wish! Don’t worry, I won’t judge. I’d totally do it with you if you wanted to.

A plate of our Mexican Toastada for a healthy gluten-free breakfast
Close-up shot of our plate of Gluten Free Breakfast Tostada with radishes and kale

This would make a fantastic weekend breakfast or brunch, or even a quick and quite simple lunch. From start to finish it took me about 15-20 minutes including preheating the oven and all. Plus, the taste is completely customizable. I went with horseradish, shredded kale, fresh salsa and a little cheese + sour cream. But you can easily keep it dairy-free and use avocado or guacamole instead.

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They are also a good break from tacos and taco salad, which I tend to make too often. In addition, the taste is indulgent because it is crunchy. But don’t worry because it’s 100% baked. Breakfast has been remade once again.

Grabbed a little of our healthy Gluten Free Breakfast Tostada recipe

Gluten Free Breakfast Tostadas

Crispy, gluten-free breakfast tostadas made with toasted brown rice tortillas, over-easy eggs, fresh vegetables, salsa, sour cream and cheese.

Preparation time 5 minute
Cooking time 10 minute
Total Time 15 minute
Portion 2 (tostadas)
Course Breakfast
Cook Gluten Free, Mexican Inspired, Vegetarian
Freezer Friendly No

instructions

  • Preheat oven to 400 degrees F (204 C) and place tortillas on a baking sheet. Brush both sides with olive, avocado, or coconut oil, then sprinkle with sea salt, pepper, and garlic powder.
  • If your tortilla is too large, cut it into smaller circles with a pizza cutter and cut the smaller pieces into “chips” to bake alongside the tostada circles.
  • Bake for 5-10 minutes or until browned and crispy on both sides. Watch them closely as they make fast turns.
  • Meanwhile, cook the eggs to your liking and set aside.
  • Remove tostadas from oven and sprinkle with egg and desired toppings.

Nutrition (1 of 2 portion)

Portion: 1 tostada Calories: 219 Carbohydrate: 25 g proteins: 8.7 g Fat: 8 g Fiber: 2 g Sugar: 1 g