Recipe

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Incredibly delicious roasted beets on top of a crunchy tostada topped with a fried egg!

Just when you thought meatless tacos were only made with beans, I show up with these beet tostadas that turn a simple veggie into a drool-worthy meal to make your taco night epic.

overhead view of vegetarian chipotle beet and egg tostadas on a plate

Fried Egg & Roasted Beet Tostadas

One thing I love about meatless tacos is that they are like hugging good-for-you food in every bite. While beans aren't always welcome by everyone, these roasted beet tostadas are always a winner.

And the chipotle… It makes this recipe. I have at least 4 cans of Chipotle peppers in adobo in my pantry at all times because they can be used in many other recipes. Plus, adding a fried egg gives this meal a boost of flavor and protein. And I mean… who doesn't love some runny egg yolk action?

vegetarian chipotle beet and egg tostadas on a plate

Ingredients

While the beets are the star of this tostada recipe, the tangy, creamy goat cheese brings the flavor up a notch! The sweet and savory really come through with a little kick from the chipotle peppers in adobo sauce. And the fried egg just takes this tostada over the top!

How to Make Roasted Beet Tostadas

The roasting technique caramelizes veggies, bringing out a depth of nutty and sweet flavors, especially with root vegetables. This tostadas recipe roasts the beets with adobo sauce, so we get a triple whammy of flavor in one bite!

Roast the beets
You’ll place each beet in the middle of a square of aluminum foil with some adobo sauce and roast for about 50 minutes at 375F.
Combine
In a large skillet, combine the beets with the chipotles, seasonings, and lime juice to heat through for about 3 minutes.
Assemble
Cook the fried egg to your liking and place it on top of your beet tostadas.

Best Toppings

The tangy flavor and the creamy texture make goat cheese a terrific topping for these beet tostadas. No goat cheese on hand? Swap it for feta! I also love to top tostadas with chopped cilantro to add freshness, flavor, and a nice green touch!

I know that eating a tostada can be challenging, especially one with a runny egg on top! So here are my tips for eating a tostada without getting messy.

Find this delicious and unique recipe on page 72 of The Taco Tuesday Cookbook.

Roasted Beet Tostadas with Fried Egg

Servings: 4

Prep Time: 10

Cook Time: 55

Incredibly delicious roasted beets on top of a crunchy tostada topped with a fried egg!

5 from 9 votes

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Watch how it’s made:

Ingredients

4 medium beets, washed ends cut
7 ounces chipotle peppers in adobo sauce, (1 can)
2 tablespoons oil, divided
¼ teaspoon ground cumin
¼ teaspoon salt
1 lime, halved and divided
8 Baked Tostadas, freshly made or re-crisped in the oven
6 ounces goat cheese
4 large eggs, crumbled
Chopped fresh cilantro

Instructions

Prep:

Preheat oven to 375F (190 C).
Remove the stems and leaves from the beets, then give them a quick rinse with warm water to remove any dirt and sand.

Roast the beets:

Place each beet in the middle of a square of aluminum foil. Pour some adobo sauce from the canned chipotles over each beet; reserve the chipotles. Wrap the beets and place on a baking sheet.
Roast for about 50 minutes, until fork tender. Remove the beets from oven and let them cool down to room temperature for about 10 minutes.
Carefully open the foil packets. Peel and cube the beets.

Combine:

Coarsely chop drained adobo peppers, set aside.
In a large skillet, heat 1 tablespoon of the oil over medium-high heat. Add the beets, chipotles, cumin, salt, and the juice from half a lime. Stir gently to combine and heat through for about 3 minutes. Set aside.

Cook the fried eggs:

In another large flat skillet, heat the remaining 1 tablespoon oil over medium heat and cook the eggs sunny-side up.

Assemble:

Make a layer of beets and chipotles on each tostada, top with goat cheese crumbles, add a fried egg, and sprinkle with cilantro. Cut the remaining lime half into wedges for serving.