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. Â
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. Â 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
