Perfect Breakfast on the Griddle
There’s nothing quite like cooking breakfast outdoors, especially when you’re working with a Blackstone griddle. Today, I’m sharing my favorite recipe for saucy tostadas, made entirely outside on the Blackstone. This delicious, hearty dish brings together crispy tortillas, flavorful beans, gooey cheese, and perfectly sauced eggs—all with a hint of smoky goodness you can only get from griddling under the open sky.
Why Make Tostadas on the Blackstone?
The Blackstone griddle is a game-changer for outdoor cooking. Its spacious surface lets you cook everything at once, and it delivers the ideal heat for getting tortillas extra crispy while keeping your eggs tender. Plus, there’s something about the fresh air and sizzle of the griddle that makes every bite taste better.
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Ingredients
- Corn tortillas
- Oil for the griddle
- Red enchilada sauce (or your favorite red sauce)
- Eggs
- Salt, pepper, and paprika
- Cheddar cheese
- Refried beans
- Chipotle crema
- Cotija cheese
- Fresh cilantro
- Optional: avocado, guacamole, breakfast meats (like bacon or chorizo)
Instructions
Refried black beans-
- Homemade refried black beans—smoky, creamy, and full of flavor
- In small saucepan over medium heat add 1 tbsp of oil and spices. Cumin, garlic powder, onion powder, and chili powder.
- Add drained and rinsed black beans (but be sure to reserve 2 tbsp of the bean juice)
- Cook for a couple minutes while smashing down. I use a rubber spatula.
- Add bean juice and lime juice. Cook a minute more while smashing and remove from heat.
Griddle
- Heat the Blackstone griddle over high heat and add a generous amount of oil to see a visible layer on the griddle. Spread the oil over one half of the griddle and lay down your tortillas.
- Cook the tortillas until they’re golden and crispy on both sides. Pull them off and keep them warm; I like to keep one side of the griddle on low heat with a warmer to keep the tortillas toasty while I prep the eggs.
- Reduce the temperature of the griddle to low-medium.
- Pour about ¾ of your red sauce onto the griddle.
- Crack your eggs directly into the sauce.
- Season the eggs with salt, pepper, and a sprinkle of paprika.
- After about 3-4 minutes Add cheddar cheese on top of each egg, then flip them over to let the cheese melt and the edges get a little bit crispy.
- When the eggs are cooked to your preferred doneness, turn the heat off.
- To assemble: Spread refried beans on each tortilla, top with a saucy egg, more red sauce, a drizzle of chipotle cream, a sprinkle of cotija cheese, and fresh cilantro. Want to take it up a notch? Add some avocado, a scoop of guacamole, or even your favorite breakfast meat.
Cooking on the Blackstone griddle is the perfect way to start your day outdoors. Whether you’re camping, tailgating, or just enjoying your backyard, this recipe brings big flavors and a fun cooking experience. Happy griddling!
