Rating: 4.5 stars
7 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

Because everything is cooked in the microwave, this Tex-Mex breakfast is ready quickly.

Liz Zack
Recipe by Cooking Light January 2007

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Credit: Randy Mayor

Recipe Summary test

Yield:
4 servings (serving size: 1 tostada)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

201 calories; calories from fat 29%; fat 6.5g; saturated fat 3g; mono fat 1.8g; poly fat 0.7g; protein 15.9g; carbohydrates 23.4g; fiber 4.4g; cholesterol 120mg; iron 1.6mg; sodium 633mg; calcium 214mg.
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