One skillet is all you need to create this satisfying, veggie-loaded breakfast (or dinner) dish. This skillet is packed with mushrooms, bell pepper and chard to help up your veggie count for the day and is topped with bacon, eggs, cheese, pico de gallo and fresh cilantro.
Prep Time: 5 mins Additional Time: 15 mins Total Time: 20 mins Servings: 2
Ingredients
2 (6 inch) corn tortillas
½ cup canned black beans, rinsed, and drained
2 eggs or 1/2 cup refrigerated or frozen egg product, thawed 1 tablespoon fat-free milk.
⅛ teaspoon black pepper Dash salt
Nonstick cooking spray
½ cup chopped tomato
2 tablespoons crumbled queso fresco or shredded Monterey Jack cheese 2 teaspoons snipped fresh cilantro.
1 ounce Purchased chunky salsa.
Directions
Step 1
Warm tortillas according to package directions. Meanwhile, in a small bowl use a potato masher or fork to slightly mash beans; set aside. In another small bowl or 1-cup glass measure combine eggs, milk, pepper and salt. Beat with a wire whisk or rotary beater.
Step 2
Lightly coat an unheated medium nonstick skillet with nonstick cooking spray. Preheat over medium heat then pour egg mixture into hot skillet. Cook, without stirring, until egg mixture begins to set. Run a spatula around edge of skillet, lifting egg mixture so that the uncooked portion flows underneath. Continue cooking about 2 minutes more or until egg mixture is cooked through but is still glossy and moist. Remove from heat.
Step 3
Spread tortillas with mashed beans. Divide cooked egg mixture between tortillas. Top with tomato, cheese, and cilantro. If desired, top with salsa. Serve immediately.
Nutrition Facts
Serving Size 1 tostada
| 215 calories total fat 8g saturated fat 3g cholesterol 219mg | sodium 409mg total carbohydrate 24g dietary fiber 5g protein 15g |
