1 / 1
15-Minute Southwestern Breakfast Tostadas
Two six-inch corn tortillas warm while black beans get roughly mashed and fat-free egg product scrambles with a splash of skim milk. Each tortilla stacks with beans first, then the soft eggs, then chopped tomato, crumbled queso fresco, and a pinch of cilantro. A spoonful of fat-free Greek yogurt goes on top in place of sour cream. The whole build takes 15 minutes and serves two.
Equipment
- Skillet
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
- 1Warm the corn tortillas according to package directions. In a small bowl, mash the black beans with a fork or potato masher until slightly chunky.
- 2Whisk the liquid egg product, skim milk, black pepper, and a pinch of salt together in a small bowl until completely smooth. Getting some air into the mixture ensures fluffier eggs.
- 3Warm a 10-inch nonstick skillet over medium heat. Pour in the beaten eggs and let them cook undisturbed until the edges start to set.
- 4Gently run a spatula around the edges, lifting the setting eggs and tilting the pan to let the raw egg run underneath.
- 5Cook for about 2 minutes more until the eggs are mostly firm but still slightly soft, then remove the pan from the heat. They'll continue cooking slightly in the residual heat.
- 6Spread the mashed black beans evenly over one warm tortilla. Top with the second tortilla, the cooked eggs, chopped tomato, queso fresco, and half of the fresh cilantro.
- 7Cut the stacked tostada in half. Top each portion with a spoonful of Greek yogurt and the remaining cilantro.
Notes
- Swap: You can use regular eggs instead of liquid egg product. Two large eggs will work perfectly here.
- Cheese: Monterey Jack or mild cheddar are great alternatives if you can't find queso fresco.
- Use it up: Mix leftover Greek yogurt with a drizzle of honey and a pinch of cinnamon for a quick, sweet spread on toast or bagels.
Recipe Details
About the Author
