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. These are ideal for a quick breakfast during the week or a more leisurely weekend brunch with family. Try also pairing one with a green salad, fruit or cup of tortilla soup for lunch.
Ingredients
- 4 corn tortillas
- Cooking spray
- 5 large Eggland’s Best eggs
- 2 tablespoons (30 ml) milk
- 1/4 teaspoon (60 ml) salt
- 1 teaspoon (5 ml) olive oil
- 1/3 cup (80 ml) black beans
- 3 tablespoons (45 ml) cilantro, chopped
- 1/2 cup (120 ml) sharp cheddar cheese, shredded
Directions
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.
Serves: 4 | Serving size: 1 tostada
Per serving: Calories: 169; Total Fat: 8g; Saturated Fat: 2g; Monounsaturated Fat: 3g; Cholesterol: 216mg; Sodium: 107mg; Carbohydrate: 14g; Dietary Fiber: 3g; Sugar: 2g; Protein: 10g
