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Egg and Black Bean Tostadas

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

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  • Prep Time 10 min
  • Total Time 25 min
  • Servings 4

Ingredients

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

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 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.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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