Friday, March 19, 2010

Egg Tostadas with Black Beans and Salsa

Again with the leftovers! Well, when you buy tostadas, you usually have some leftover. If you don’t want to make chips with them, I would suggest breakfast. Yep, pick up and eat breakfast tostadas. It reminds me of the days I used to eat huge breakfast burritos at Viva Burrito in Tucson, a warm, spicy breakfast that kept me full well into the day.

As with my previous enchiladas, this is recipe that you can mix and match to your liking. Want bacon instead of beans? Go for it. Add some sauce or some greens to complete anything. Use what you have on hand, and improvise. Trust me, its fun.

Egg Tostadas with Black Beans and SalsaServes 2

5 eggs
2 tablespoons milk
½ teaspoon cumin
6 oz black beans (~1/2 can), drained and rinsed
1 tablespoon chili powder
1 red pepper or tomato, diced
Salt and pepper
Shredded cheese
4 tostadas

In a small pot, place pepper or tomato, beans, chili powder, and some salt and pepper over medium heat. Add just a splash of water and cook until just warmed through, about 4 minutes, and remove from heat. Beat eggs, milk, salt, pepper, and cumin in a bowl. In a non-stick skillet over medium add a small amount of butter to coat the pan. Add the eggs, stirring occasionally until scrambled. Spoon eggs evenly onto tostadas, add black beans, cheese, and salsa. Serve warm.


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