Black Bean, Cheese and Egg Tostadas

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Black Bean, Cheese and Egg Tostadas
Prep Time
5 min
Cook Time
12 min
Yield
4
Recipe by: My Fitness Pal

Dress up scrambled eggs with a handful of black beans and a touch of cilantro, and then add some crunch by serving them on a crispy corn tortilla.

Ingredients

  • 4 corn tortillas
  • Cooking spray
  • 5 Eggland’s Best eggs (large)
  • 2 tablespoons milk
  • 1/4 teaspoon salt
  • 1 teaspoon olive oil
  • 1/3 cup black beans
  • 3 tablespoons cilantro, chopped
  • 1/2 cup sharp cheddar cheese, shredded

Nutrition

Serving Size
1
Calories
255
Fat
12 g
  Saturated Fat
5 g
Cholesterol
234 mg
Sodium
326 mg
Carbohydrates
21 g
Dietary Fiber
4 g
Protein
16 g
Preparation

Preheat oven to 375°F.

Line a baking sheet with foil.

Lightly coat both sides of each tortilla with cooking spray and place on the lined baking sheet.

Bake for 6 minutes, turning once during cooking. Remove from oven, but do not turn off the oven.  

While tortillas bake, crack eggs in a bowl.

Add milk and salt, whisking to combine.

Heat oil in a nonstick skillet over low heat. Add egg mixture to pan.  

Sprinkle with beans and cilantro, and gently scramble.

Divide scrambled eggs evenly over top of each tortilla, and sprinkle with cheese.

Bake the loaded tortillas at 375°F for 3 minutes or until the tortillas are crisp and cheese is melted.

Filed Under: Breakfast and Brunch, Low Fat

Remember to always use Eggland's Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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