Breakfast Tostadas
Ingredients
The base
-
4
pieces
6-inch corn tortillas
The filling
-
2
large
eggs
-
1
cup
fat free refried beans
-
⅛
teaspoon
chili powder
-
⅛
teaspoon
garlic powder
-
⅛
teaspoon
cumin
The toppings
-
2
oz
peeled and sliced avocado
-
4-6
pieces
cherry tomatoes, sliced or chopped
-
4
tablespoons
salsa
-
4
pieces
lime wedges
-
2
teaspoons
chopped cilantro
Seasoning
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Place the tortillas on the baking sheet in a single layer and mist both sides with cooking spray.
- Bake the tortillas for 5 minutes, then flip them and bake for another 5 minutes until crispy.
- While the tortillas are baking, prepare the toppings by slicing the avocado, cherry tomatoes, and cilantro.
- In a bowl, crack the eggs, add a splash of water, and season with salt and pepper, then whisk.
- Mist a skillet with cooking spray, heat it over medium heat, and scramble the eggs until fully cooked.
- Heat the refried beans in a microwavable bowl for about a minute, then stir in the chili powder, garlic powder, and cumin.
- Once the tortillas are ready, spread ¼ cup of refried beans on each tortilla, top with scrambled eggs and sliced avocado.
- Add the tomatoes, a tablespoon of salsa, and squeeze a lime wedge over each tostada.
- Sprinkle with cilantro if desired and serve warm.
Nutrition Facts (estimated)
Servings
4 tostadas
Calories
173
Total fat
5g
Total carbohydrates
24g
Total protein
9g
Sodium
446mg
Cholesterol
0mg
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