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Tag: Latin

Foods from South of the Border

“Que Rico’’ Breakfast Tostada

“Que Rico’’ Breakfast Tostada

“Que Rico’’ Breakfast Tostada

 

8 large egg whites

Kosher salt

Freshly cracked black pepper

3 T. chopped scallions

Cooking spray or oil mister

1 cup fat-free refried beans

1 tsp. ground cumin

4 corn tostadas

1 cup reduced-fat Mexican cheese blend

1 fresh jalapeno pepper, thinly sliced, optional

1/4 cup pico de gallo, homemade or store-bought

1/2 medium (2 ounces) Hass avocado, cut into 1/2-inch chunks

4 sprigs of fresh cilantro, for garnish (optional)

 

Preheat the oven to 3 50°F. In a medium bowl, beat together the egg whites, TA tsp. salt, and a pinch of black pepper. Add the scallions and mix well. Heat a medium nonstick skillet over medium heat. When hot, lightly spray the pan with oil and add the eggs. Cook, stirring occasionally, until set, about 3 minutes. Remove the pan from the heat. In a medium bowl, combine the refried beans, cumin, and Vs tsp. salt. Arrange the tostadas on a baking sheet and spread *A cup of the bean mixture over each tostada. Top each with 1/3 cup of the scrambled egg whites, *A cup of the cheese, and a few slices of jalapeno. Bake the tostadas until the cheese melts, 4 to 5 minutes. Transfer the tostadas to serving plates. Top with pico de gallo and avocado, and garnish with cilantro, if desired.

Breakfast Tostadas

Breakfast Tostadas

Breakfast Tostadas

 

4 (6-inch) corn tortillas, (I use Mission Extra Thin Yellow Corn Tortillas)

2 large eggs

salt and pepper, to taste

1 cup fat free refried beans

1/8 tsp. chili powder

1/8 tsp. garlic powder

1/8 tsp. cumin

2 oz peeled and sliced avocado

4-6 cherry tomatoes, sliced or chopped

4 T. salsa

4 lime wedges

2 tsp. chopped cilantro

 

Pre-heat the oven to 400 degrees. Line a baking sheet with parchment paper and place the tortillas on it in a single layer. Mist the tortillas with cooking spray and then flip each tortilla over and mist the other side. Place the tortillas in the preheated oven for 5 minutes*. When the 5 minutes is up, flip each tortilla over and put them back in for another 5 minutes until firm and crispy. *During the first 5 minutes the tortillas are cooking, I like to use the time to slice up my avocado, cherry tomatoes and cilantro so that the topping are ready to go. Once the tortillas are flipped and go back in the oven for the second five minutes, I prep the eggs and refried beans as follows. Crack the eggs into a bowl and add a splash of water (I turn on my faucet and run the bowl under real quick). Add a sprinkle of salt and pepper as desired and then beat the eggs with a whisk. Mist a small skillet with cooking spray and bring over medium heat on the stovetop. Once hot, add the eggs and cook, pushing them around with a spatula, for a minute or two until fully cooked/scrambled. Place the refried beans into a microwavable bowl and microwave on high for about a minute until hot. Add the chili powder, garlic powder and cumin and stir to combine. When the tortillas come out of the oven, spread ¼ cup of the warm refried beans over the surface of each tortilla. Top the beans on each tostada with ¼ of the scrambled eggs and ½ ounce of the sliced avocado. Add the tomatoes and a T. of salsa and then squeeze a lime wedge over the top. Sprinkle with cilantro if using and serve warm.