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Southwestern Breakfast Tostadas

Date added: December 16, 2007

  • Servings: 2 change
  • Calories per serving: 367
  • Prep time: 10
  • Cook time: 10

Ingredients

  • 2 tortilla, corn, 6"
  • 1/2 cup beans, black, cnd
  • 2 eggs, large, raw
  • 1 tbsp milk, nonfat/skim, w/o add vit a
  • 1/8 tsp spice, pepper, black, ground
  • .05 tsp salt, table
  • 1 cooking spray, 1/3 sec spray
  • 2 tbsp cheese, mexican, queso fresco
  • 2 tsp herb, cilantro, leaves, fresh
  • 2 tbsp salsa

Recipe Method

1. 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.

2. 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.

3. Spread tortillas with mashed beans. Divide cooked egg mixture between tortillas. Top with with tomato, cheese and cilantro. If desired top with salsa. Serve immediately.

Nutritional Facts

Per serving% Daily Value*
Calories 36718%
Fat 9g14%
Cholesterol 220mg73%
Sodium 510mg 21%
Carbohydrates 54g18%

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