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Egg and Black Bean Tostadas

  • Prep 10 min
  • Total 25 min
  • Servings 4
  • Pinterest
    28
  • Print
    53
  • Save
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  • Email
    4

No need to wait in line at your favorite brunch spot this weekend. Pull together just six ingredients, brew a pot of coffee and enjoy your own brunch-worthy moment. MORE + LESS -

Inspired Taste
May 17, 2012

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

Steps

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  • 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

Add diced or shredded cooked chicken for some extra protein.

Substitute your favorite salsa for the green chiles.

Nutrition Information

No nutrition information available for this recipe

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