Southwestern Breakfast Tostadas Recipes
SKINNY SOUTHWESTERN BREAKFAST TOSTADAS
98% less cholesterol • 79% less fat than the original recipe. These breakfast tostadas prove a healthy breakfast doesn't have to be boring! Greek yogurt lends creaminess to the dish while the black beans, tomato, cheese, and cilantro pack a big punch of Mexican flavor.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 20m
Yield 2
Number Of Ingredients 11
Steps:
- Warm tortillas according to package directions. Meanwhile, in a small bowl use a potato masher or fork to slightly mash beans; set aside. In another small bowl or 1-cup glass measure combine eggs, milk, pepper, and salt. Beat with a wire whisk or rotary beater.
- Lightly coat an unheated medium nonstick skillet with nonstick cooking spray. Preheat over medium heat. Pour egg mixture into hot skillet. Cook, without stirring, until egg mixture begins to set. Run a spatula around edge of skillet, lifting egg mixture so that the uncooked portion flows underneath. Continue cooking about 2 minutes more or until egg mixture is cooked through but is still glossy and moist. Remove from heat.
- Spread one tortilla with mashed beans. Top with the remaining tortilla, cooked egg mixture, tomato, cheese, and snipped cilantro. Cut in half to serve. If desired, fold each portion in half. Top with yogurt and cilantro.
Nutrition Facts : Calories 180, Carbohydrate 27 g, Cholesterol 5 mg, Fiber 5 g, Protein 13 g, SaturatedFat 1 g, ServingSize 1/2 Tostada, Sodium 500 mg, Sugar 3 g, TransFat 0 g
CHIMICHURRI BREAKFAST TOSTADAS
Steps:
- For chimichurri, place first 9 ingredients in a food processor. Add 1/3 cup olive oil and if desired, red pepper flakes. Pulse until desired consistency. Refrigerate, covered, until ready to use., Meanwhile, place beans in a small saucepan. Cook and stir over medium heat until heated through. Heat butter and remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Break eggs, one at a time, into pan; reduce heat to low. Cook until whites are set and yolks begin to thicken, turning once if desired., Top tostada shells with black beans, Cotija cheese and fried eggs; drizzle with chimichurri. Sprinkle with additional Cotija cheese.
Nutrition Facts : Calories 518 calories, Fat 40g fat (10g saturated fat), Cholesterol 209mg cholesterol, Sodium 695mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 5g fiber), Protein 16g protein.
HG'S SNAZZY SOUTHWESTERN BREAKFAST TOSTADA
This is from a Hungry Girl email that I received this morning. The email was all about Egg Beaters.
Provided by senseicheryl
Categories Breakfast
Time 10m
Yield 1 tostada, 1 serving(s)
Number Of Ingredients 5
Steps:
- Bring a small pan sprayed with nonstick spray to medium heat. Pour in Egg Beaters and scramble while you cook.
- Once cooked, top with cheese, reduce heat and cover. Cook for 1 minute longer to melt the cheese.
- Meanwhile, toast tortilla until crispy. Top tortilla with cheesy scramble. Finish it off with salsa and sour cream. Enjoy! :-).
Nutrition Facts : Calories 65.4, Fat 0.5, SaturatedFat 0.3, Cholesterol 4.6, Sodium 642.7, Carbohydrate 8.3, Fiber 0.5, Sugar 5, Protein 7.6
SOUTHWESTERN BREAKFAST TOSTADAS
Make and share this Southwestern Breakfast Tostadas recipe from Food.com.
Provided by Gagoo
Categories Breakfast
Time 30m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Warm tortillas according to package directions. Meanwhile, in a small bowl use a potato masher or fork to slightly mash beans; set aside. In another small bowl combine eggs, milk, pepper, and salt. Beat with a wire whisk or rotary beater.
- Lightly coat an unheated medium nonstick skillet with nonstick cooking spray. Preheat over medium heat. Pour egg mixture into hot skillet. Cook, without stirring, until egg mixture begins to set. Run a spatula around edge of skillet, lifting egg mixture so that the uncooked portion flows underneath. Continue cooking about 2 minutes more or until egg mixture is cooked through but is still glossy and moist. Remove from heat.
- Spread tortillas with mashed beans. Divide cooked egg mixture between tortillas. Top with tomato, cheese, and cilantro. If desired, top with salsa. Serve immediately.
Nutrition Facts : Calories 191.8, Fat 6, SaturatedFat 1.9, Cholesterol 187.1, Sodium 395.9, Carbohydrate 23.2, Fiber 6.2, Sugar 1.6, Protein 11.9
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- Warm tortillas according to package directions. Meanwhile, in a small bowl use a potato masher or fork to slightly mash beans; set aside. In another small bowl or 1-cup glass measure combine eggs, milk, pepper and salt. Beat with a wire whisk or rotary beater.
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- Spread tortillas with mashed beans. Divide cooked egg mixture between tortillas. Top with tomato, cheese, and cilantro. If desired, top with salsa. Serve immediately.
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