1. Heat a skillet over medium-high heat and add the olive oil.
2. Lightly toast the corn tortillas one at a time in the skillet until they are golden and crisp but still pliable, about 2 minutes per side. Set aside on paper towels to drain excess oil. Mama Lou’s trick was to keep them warm wrapped in a clean kitchen towel while prepping the rest.
3. In the same skillet, reduce heat to medium and crack the eggs. Cook them sunny-side-up or over-easy, depending on your preference. Season with salt and pepper. Ouma always loved breaking the yolk to let it run over the tostada like a silky sauce.
4. Warm the black beans gently in a small saucepan or microwave until heated through.
5. Assemble the tostadas by spreading a spoonful of black beans on each tortilla, then topping with an egg.
6. Add sliced or mashed avocado, a sprinkle of queso fresco, and spoon fresh salsa or pico de gallo over the top.
7. Garnish with fresh cilantro and a squeeze of lime juice for brightness.

One of my favorite memories is helping Mama Lou with these steps while she told stories about her childhood. She’d remind me, “Cooking is love made visible,” and that’s what these breakfast tostadas always feel like—simple ingredients coming together with care and warmth.