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Black Bean Breakfast Tostadas

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  • mins. to Prepare
  • mins. Cooking Time
  • mins. Standing Time
  • mins. Total
  • Servings: 8 servings


Original reipce makes 2 dozen Change Servings

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  • Step 1 of 5

    COMBINE beans, tomatoes and bouillon in medium skillet over medium-high heat. Cook, mashing with pastry blender or potato masher, until thickened and liquid has evaporated. Stir in half of the cilantro.

  • Step 2 of 5

    WHISK together eggs and evaporated milk in medium bowl. Spray large skillet with nonstick cooking spray; heat over medium-low heat. Pour egg mixture into skillet.

  • Step 3 of 5

    COOK, without stirring, until egg mixture begins to set on bottom and around edges. With a spatula or spoon, lift cooked egg mixture so uncooked egg mixture flows underneath. Continue cooking, stirring gently, until egg mixture is cooked through and still moist. Remove from heat. Season with salt and pepper.

  • Step 4 of 5

    SPREAD about ¼ cup bean mixture over each tostada shell; divide scrambled eggs evenly between shells.

  • Step 5 of 5

    SPRINKLE with cheese. Garnish with remaining cilantro and optional toppings.

Nutrition Facts

Amount Per Serving
Servings: 8 servings
Calories 230
Calories from Fat 100
%Daily Value*
Total Fat 11g 17%
Saturated Fat 4g 19%
Cholesterol 225mg 74%
Sodium 520mg 22%
Total Carbohydrate 22g 7%
Dietary Fiber 4g 15%
Sugars 5g
Protein 13g
Vitamin A 10%
Vitamin C 4%
Calcium 15%
Iron 15%
* Percent Daily Values are based on a 2,000 calorie diet.
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