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. Source: EatingWell Magazine, March/April 2012

Jan Ellen Spiegel
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Position racks in upper and lower thirds of oven; preheat to 375 degrees F.

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  • Coat tortillas on both sides with cooking spray. Place on 2 baking sheets. Bake, turning once, until light brown, 12 to 14 minutes.

  • 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.

  • 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.

  • 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 creme fraiche (or sour cream).

Tips

Tip: To cook beans from scratch 1. Pick over 1 pound dry beans to remove any pebbles or broken beans and rinse well under cold water. Place in a large bowl, cover with 3 inches of cold water and soak for 4 to 24 hours. 2. Drain the beans and place in a large pot and add enough cold water to cover them by 2 inches. Bring to a boil, skimming off any debris that rises to the surface. Reduce the heat to low and simmer gently, stirring occasionally, until the beans are tender, 1 to 2 hours (cooking time will vary with the type and age of the bean). When the beans are nearly soft, stir in 1-1 1/2 teaspoons salt, to taste. Makes about 6 cups. Refrigerate leftover beans (in the cooking liquid) for up to 4 days or freeze for up to 3 months.

Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition Facts

547 calories; 28.9 g total fat; 4.3 g saturated fat; 280 mg cholesterol; 468 mg sodium. 607 mg potassium; 49.5 g carbohydrates; 10.9 g fiber; 2 g sugar; 23.1 g protein; 560 IU vitamin a iu; 4 mg vitamin c; 170 mcg folate; 145 mg calcium; 4 mg iron; 111 mg magnesium;