Brunch Tostadas!
5 eggs
1 -2 tbsp skim milk
1 15 oz can black beans, drained and rinsed
1 red onion, diced & divided
2 cloves garlic, minced
3/4 cup salsa, divided
6 oz shredded light Mexican cheese blend
2 corn tortillas
Salt and pepper
Olive oil
Sour Cream
Avocado
Lettuce, chopped
Tomato, diced
In a small saucepan, heat about 1/2 tbsp olive oil over medium heat until shimmering. Add 1/2 of the onion and saute for 2-3 minutes until translucent. Add the garlic and stir until the scent of garlic is released, about 1 minute. Add black beans and stir until combined. When the black beans are heated through, stir in 1/4 cup of salsa. Reduce heat to low and cover to retain liquid.
Roughly chop the avocado. Place in a small bowl. Add salt and pepper to taste. Mash with a fork. It's okay if the avocado is still a little chunky - that's the best part.
Meanwhile, whisk eggs in a medium bowl. Add milk and whisk until combined. Season with salt and pepper to taste. Heat a pan over medium-low heat. Spray with olive oil spray to lubricate. Add eggs. Wait about 1 minute and then stir the eggs with a wooden spoon, gently scraping the bottom of the pan. Repeat this process until the eggs are scrambled and all the liquid has been cooked/evaporated, about 10-12 minutes.
While the eggs are cooking, heat a small pan over medium high heat. Spray quickly with olive oil spray. Add one corn tortilla and toast until both sides are brown and the tortilla is almost crispy.
Place the toasted tortilla on a plate. Spread 1/2 of the mashed avocado mixture on the tortilla. Add the black beans, sprinkle the cheese, then cover with eggs. The lettuce, tomato and sour cream will top off a deliciously complete brunch meal. Too bad we didn't have any guests to share this with! We'll be sure to make it again sometime.
1 -2 tbsp skim milk
1 15 oz can black beans, drained and rinsed
1 red onion, diced & divided
2 cloves garlic, minced
3/4 cup salsa, divided
6 oz shredded light Mexican cheese blend
2 corn tortillas
Salt and pepper
Olive oil
Sour Cream
Avocado
Lettuce, chopped
Tomato, diced
In a small saucepan, heat about 1/2 tbsp olive oil over medium heat until shimmering. Add 1/2 of the onion and saute for 2-3 minutes until translucent. Add the garlic and stir until the scent of garlic is released, about 1 minute. Add black beans and stir until combined. When the black beans are heated through, stir in 1/4 cup of salsa. Reduce heat to low and cover to retain liquid.
Roughly chop the avocado. Place in a small bowl. Add salt and pepper to taste. Mash with a fork. It's okay if the avocado is still a little chunky - that's the best part.
Meanwhile, whisk eggs in a medium bowl. Add milk and whisk until combined. Season with salt and pepper to taste. Heat a pan over medium-low heat. Spray with olive oil spray to lubricate. Add eggs. Wait about 1 minute and then stir the eggs with a wooden spoon, gently scraping the bottom of the pan. Repeat this process until the eggs are scrambled and all the liquid has been cooked/evaporated, about 10-12 minutes.
While the eggs are cooking, heat a small pan over medium high heat. Spray quickly with olive oil spray. Add one corn tortilla and toast until both sides are brown and the tortilla is almost crispy.
Place the toasted tortilla on a plate. Spread 1/2 of the mashed avocado mixture on the tortilla. Add the black beans, sprinkle the cheese, then cover with eggs. The lettuce, tomato and sour cream will top off a deliciously complete brunch meal. Too bad we didn't have any guests to share this with! We'll be sure to make it again sometime.
