Black Bean, Cheese and Egg Tostadas
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.
Make This Recipe
- 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
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.
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.Learn More
|Saturated Fat||5 g|
|Dietary Fiber||4 g|