Southwestern Breakfast Tostadas
Recipe from Diabetic Living

Mash the beans slightly so they absorb the flavors of the other ingredients.

Southwestern Breakfast Tostadas

by 2  people

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  • 2  6  inches 
    corn tortillas
  • 1/2  cup 
    canned black beans, rinsed and drained
  • 2   
    eggs or 1/2 cup refrigerated or frozen egg product, thawed
  • 1   tablespoon 
    fat-free milk
  • 1/8  teaspoon 
    black pepper
    Dash salt
    Nonstick cooking spray
  • 1/2  cup 
    chopped tomato
  • 2   tablespoons 
    crumbled queso fresco or shredded Monterey Jack cheese
  • 2   teaspoons 
    snipped fresh cilantro
    Purchased chunky salsa (optional)
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. Makes 2 servings.
Nutrition information
Per Serving: cal. (kcal) 215, Fat, total (g) 8, chol. (mg) 219, sat. fat (g) 3, carb. (g) 24, fiber (g) 5, pro. (g) 15, sodium (mg) 409, Starch () 1.5, Medium-Fat Meat () 1.5, Carb Choice () 1.5, Percent Daily Values are based on a 2,000 calorie diet
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