Because everything is cooked in the microwave, this Tex-Mex breakfast is ready quickly.
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
How to Make It
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.
I thought this was a good recipe. It was tasty and easy to make. I am still not comfortable making eggs in the microwave, so I cooked them on top of the stove. Other then that I didn't change a thing. I would make this again. My family also enjoyed it.
I tried this recipe because it was a hot day and it looked easy. It was easy to put together. We liked it because it was light and good for us. I used 2 eggs and 1 cup of eggbeaters and scrambled them on the stove.
Thanks again CookingLight for a great recipe.