When testing my recipe for Vegan Dessert Nachos a while back, my friend Laura let me borrow a few of her gluten-free brown rice tortillas to try out along with my whole wheat tortillas. I didn’t expect it, but the gluten-free ones were much better than the whole wheat! Since then, as I’ve been trying to minimize gluten in my diet, I’ve opted for g-free options when I can.
These tortillas are my new go-to for wraps and the like, and make a perfect tostada base when toasted up and seasoned with garlic, salt, and pepper.
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 a toasty tortilla. You can find a more traditional Mexican recipe for tostadas here from My Latina Table.
They become so roasty, crisp, and flavorful when you bake them on high heat for just a few minutes. They’re absolutely lovely tossed in cinnamon sugar for dessert nachos, but when seasoned with savory flavors they’re equally delicious.Top them with a couple of over-easy eggs, salsa, veggies, and a little sour cream and cheese and you have a legit breakfast tostada on your hands.
While you can easily sub corn tortillas here to keep these gluten-free, I feel the brown rice tortillas are more nutritious and add a distinct crunch and flavor profile that the corn variety somehow lacks. They stay sturdy beneath the runny egg and salsa, making it possible to pick the whole thing up and eat it sans fork if you want! Don’t worry, I wouldn’t judge. I’d totally do it with you if you wanted.
These would make a fantastic weekend breakfast or brunch item, or even a quick and fairly simple lunch. From start to finish it took me about 15-20 minutes including oven preheat and all. Plus, the flavors are totally customizable. I went with radish, shredded kale, fresh salsa, and a little cheese + sour cream. But you could easily keep these dairy-free and go with avocado or guacamole instead.
They’re also a great break from tacos and taco salads, which I tend to make a bit too often. Plus, it feels indulgent since it’s crispy. But not to worry as these are 100% baked. Breakfast has been remade once again.
Gluten-Free Breakfast Tostadas
- 2 brown rice tortillas (or other gluten-free tortilla // such as Food for Life brand)
- Salt, pepper, and garlic powder
- Olive oil
- 2 large eggs
- Preheat oven to 400 degrees F (204 C) and place tortillas on a baking sheet. Brush both sides with olive, avocado or refined coconut oil and then sprinkle generously with sea salt, pepper and garlic powder.
- If your tortillas are too large, cut them into smaller circles with a pizza cutter and cut the smaller scraps into “chips” to bake alongside the tostada circles.
- Bake for 5-10 minutes or until brown and crispy on both sides. Watch them closely as they turn quickly.
- In the meantime, cook eggs as desired and set aside.
- Remove tostadas from oven and top with eggs and desired toppings.
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