Southwestern Breakfast Tostadas

Ingredients

• 2 corn tortillas (6 inch)
• ½ cup black beans (from 15-oz can), rinsed, drained
• ½ cup fat-free egg product
• 1 tablespoon fat-free (skim) milk
• ⅛ teaspoon pepper
• ½ cup chopped tomato
• 2 tablespoons crumbled queso fresco or shredded Monterey Jack cheese
• 2 teaspoons chopped fresh cilantro
• 2 tablespoons fat-free Greek yogurt
• 1 Warm tortillas as directed on package. Meanwhile, in small bowl, use potato masher or fork to slightly mash beans; set aside.

Instructions

1. 1Mash the black beans with a fork or potato masher and warm the corn tortillas according to the package directions.
2. 2Whisk the liquid egg product, skim milk, black pepper, and a pinch of salt together in a small bowl until completely smooth.
3. 3Warm a ten-inch nonstick skillet over medium heat. Pour in the beaten eggs and let them cook undisturbed until the edges start to set.
4. 4Gently lift the edges of the setting eggs with a spatula, tilting the pan to let the raw egg run underneath.
5. 5Cook for another two minutes until the eggs are mostly firm but still slightly soft, then take the pan off the heat.
6. 6Spread the mashed black beans evenly over one warm tortilla. Layer the second tortilla on top, followed by the scrambled eggs, chopped tomato, queso fresco, and half of the fresh cilantro.
7. 7Slice the stacked tostada in half. Garnish each piece with a spoonful of Greek yogurt and the rest of the cilantro before serving.

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