Extra, Extra! Mexican Breakfast Tostada

Ay yi yi, it’s Cinco De Mayo! And for the first time in several years, I’m not cooking for it. Well, I am, but nothing to celebrate the day. Very sad.

I’ve done the same menu for a few years and it was well received. That said, even though I’m not cooking this year as I prepare to go on vacation AND clean out the freezer of more wintery foods, here’s what I would have tried this year (in honor of trying to eat a bit more healthy). Lots of flavor for only 200 calories! 🙂

Have a margarita (or two) for me!

Breakfast Tostada (from Cooking Light)

1/4 cup 1% low-fat milk
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
4 large egg whites
2 large eggs
4 (6-inch) corn tortillas
1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
1 cup canned black beans, rinsed and drained
1/4 cup chopped green onions
1/2 cup bottled salsa
1/4 cup fat-free sour cream

Combine first 5 ingredients in a large microwave-safe dish, stirring with a whisk. Microwave at HIGH for 3 minutes; stir. Microwave an additional 1 minute or until done. Arrange 1 tortilla on each of 4 microwave-safe plates; divide egg mixture evenly among the corn tortillas. Layer each serving with 2 tablespoons cheese, 1/4 cup beans, and 1 tablespoon green onions. Microwave each tostada at HIGH for 30 seconds. Top each tostada with 2 tablespoons salsa and 1 tablespoon sour cream. Serve immediately.

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