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Skinny Southwestern Breakfast Tostadas
Skinny Southwestern Breakfast Tostadas
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Prep Time:
10 minutes
Total Time:
20 minutes
Elevate mornings with Skinny Southwestern Breakfast Tostadas! Loaded with corn tortillas, black beans, tomato, queso fresco, and cilantro. Top with creamy Greek yogurt for a quick and delicious meal. Ready in just 20 minutes.
Ingredients:
  • 2 (6-inch) corn tortillas
  • 1/2 cup Progresso™ canned black beans, rinsed and drained
  • 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 tablespoons fat-free Greek yogurt
  • 2 teaspoons snipped fresh cilantro
Instructions:
  • Warm tortillas following package instructions. In a small bowl, lightly mash beans with a fork and set aside. In a separate small bowl or 1-cup glass measuring cup, mix eggs, milk, pepper, and salt. Beat with a wire whisk or rotary beater.
  • Spray a medium nonstick skillet with cooking spray and preheat over medium heat. Pour in the egg mixture and cook without stirring until it begins to set. Use a spatula to lift the edges and let the uncooked portion flow underneath. Cook for about 2 more minutes until the eggs are cooked through but still glossy and moist. Remove from heat.
  • Spread mashed beans on one tortilla. Add the other tortilla on top. Layer with cooked egg mixture, tomato, cheese, and cilantro. Cut it in half and fold each portion if desired. Serve topped with yogurt and more cilantro.

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