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15-Minute Southwestern Breakfast Tostadas
Warm corn tortillas layered with savory mashed black beans and fluffy scrambled eggs make waking up a lot easier. This quick vegetarian breakfast stacks fresh tomatoes, tangy queso fresco, and bright cilantro for a morning meal that won't leave you hungry. A dollop of Greek yogurt adds a creamy finish without the heaviness of sour cream. You'll love how easily you can build these satisfying tostadas when you're craving something hearty but short on time.
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.