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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

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.

EXPERT TIPS

Expert Tips

Add diced or shredded cooked chicken for some extra protein.

Substitute your favorite salsa for the green chiles.

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© 2014 ®/TM General Mills All Rights Reserved

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