Black Bean & Chipotle Tostadas with Crème Fraîche (Printer-Friendly Version) | Eating Well
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Black Bean & Chipotle Tostadas with Crème Fraîche

http://www.eatingwell.com/recipes/black_bean_chipotle_tostadas.html

From EatingWell:  March/April 2012

If you love breakfast burritos or huevos rancheros, you’ll love this tostada with seasoned black beans on crispy tortillas with scrambled eggs on top. Pass salsa or hot sauce to go with it.

4 servings | Active Time: 30 minutes | Total Time: 30 minutes

Ingredients

Preparation

  1. Position racks in upper and lower thirds of oven; preheat to 375°F.
  2. Coat tortillas on both sides with cooking spray. Place on 2 baking sheets. Bake, turning once, until light brown, 12 to 14 minutes.
  3. Meanwhile, heat oil in a large saucepan over medium heat. Add garlic and cook, stirring, until just beginning to brown, about 1 minute. Add beans, water and 1/4 teaspoon each salt and chipotle. Mash the mixture with a potato masher or large fork to the consistency of a chunky puree. Cover to keep warm and set aside.
  4. Beat eggs, egg whites and milk in a large bowl. Coat a large nonstick skillet with cooking spray and heat over medium heat. Add the egg mixture and the remaining 1/4 teaspoon salt and cook, folding and stirring frequently with a heatproof rubber spatula, until almost set, 2 to 3 minutes.
  5. To assemble tostadas, spread each tortilla with about 1/4 cup bean mixture. Top each with 1/4 cup scrambled eggs and sprinkle with chipotle pepper, if desired. Serve garnished with onion, cilantro and a small dollop of crème fraîche (or sour cream).

Nutrition

Per serving : 489 Calories; 23 g Fat; 4 g Sat; 11 g Mono; 280 mg Cholesterol; 48 g Carbohydrates; 23 g Protein; 11 g Fiber; 462 mg Sodium; 607 mg Potassium

2 1/2 Carbohydrate Serving

Exchanges: 3 starch, 2 lean meat, 2 fat

Tips & Notes