Southwestern Breakfast Tostadas
From cuzpat 14 years ago
- 10 minutes to make
- Serves 2
Good for breakfast!
Ingredients
- 2 6-inch corn tortillas shopping list
- 1/2 cup canned black beans, rinsed and drained shopping list
- 2 eggs or 1/2 cup refrigerated or frozen egg product, thawed shopping list
- 1 tablesthingy fat-free milk shopping list
- 1/8 teasthingy black pepper shopping list
- Dash salt shopping list
- nonstick cooking spray shopping list
- 1/2 cup chopped tomato shopping list
- 2 tablesthingys crumbled queso fresco or shredded monterey jack cheese shopping list
- 2 teasthingys snipped fresh cilantro shopping list
- Purchased chunky salsa (optional) shopping list
How to make it
- Warm tortillas according to package directions. Meanwhile, in a small bowl use a potato masher or fork to slightly mash beans; set aside. In another small bowl or 1-cup glass measure combine eggs, milk, pepper, and salt. Beat with a wire whisk or rotary beater.
- Lightly coat an unheated medium nonstick skillet with nonstick cooking spray. Preheat over medium heat. Pour egg mixture into hot skillet. Cook, without stirring, until egg mixture begins to set. Run a spatula around edge of skillet, lifting egg mixture so that the uncooked portion flows underneath. Continue cooking about 2 minutes more or until egg mixture is cooked through but is still glossy and moist. Remove from heat.
- Spread tortillas with mashed beans. Divide cooked egg mixture between tortillas. Top with tomato, cheese, and cilantro. If desired, top with salsa. Serve immediately.
The Rating
Reviewed by 6 people-
Remind me to wash this down with a cold beer. Good thing I eat breakfast about lunchtime. How you doin amigo? What kinda crook are you? That feelin poorly stuff is for the birds. Affetto Vita (love life) RJ
elgourmand
in Apia loved it
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This sounds like a good recipe I'll have to try.
Hi 5.
ED
spinach1948
in Dorchester-Boston loved it
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Sound very good!
superfoodman
in Metropolis loved it
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