Egg and Black Bean Tostadas

 

4

Old El Paso® flour tortillas for soft tacos & fajitas (6 inch; from 8.2-oz package)

2

tablespoons Old El Paso® chopped green chiles (from 4.5-oz can)

3/4

cup rinsed drained Progresso® black beans (from 15-oz can)

4

eggs

1/2

cup shredded Cheddar cheese (2 oz)

1

avocado, pitted, peeled and diced

• 1 Heat oven to 375°F. Line 2 cookie sheets with foil or cooking parchment paper.
• 2 Place 2 tortillas on each cookie sheet. Sprinkle evenly with chiles and beans, leaving room in center of tortilla for egg. Break 1 egg into custard cup or small bowl; gently transfer from cup to center of 1 tortilla. Repeat with remaining 3 eggs. Sprinkle each tortilla with 2 tablespoons cheese.
• 3 Bake 10 to 15 minutes or until whites and yolks are firm, not runny. Top with avocado. Serve immediately.