Egg and Black Bean Tostadas

Egg and Black Bean Tostadas

Bloggers Adam and Joanne Gallagher from Inspired Taste make a Mexican-inspired breakfast with tortillas, eggs and black beans.

Prep Time

10

Minutes

Total Time

25

Minutes

Makes

4

servings

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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Add diced or shredded cooked chicken for some extra protein.
Substitute your favorite salsa for the green chiles.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.