Black bean and chipotle tostadas

Recipe Information

Ingredients

• Four 6-inch corn tortillas

• Canola oil cooking spray

• 2 tablespoons extra-virgin olive oil

• 1/4 cup sliced garlic

• 2 cups cooked or canned, rinsed black beans

• 1/2 cup water

• 1/2 teaspoon salt, divided

• 1/4 teaspoon ground chipotle pepper, plus more for garnish

• 6 large eggs

• 2 large egg whites

• 1/4 cup low-fat milk

• 1/4 cup finely chopped onion

• 1/4 cup chopped fresh cilantro

• 3 tablespoons crème fraîche

Directions

• Position the racks in the upper and lower thirds of the oven; preheat to 375°F.

• Coat the tortillas on both sides with cooking spray. Place on baking sheets. Bake, turning once, until light brown, 12-14 minutes.

• Meanwhile, heat the oil in a large saucepan over medium heat. Add the garlic and cook, stirring, until just beginning to brown, about 1 minute. Add the beans, water, and 1/4 teaspoon each of salt and chipotle. Mash the mixture with a potato masher or large fork to the consistency of a chunky puree. Cover to keep warm, and set aside.

• Beat the eggs, egg whites, and milk in a large bowl. Coat a large nonstick skillet with cooking spray and heat over medium heat. Add the egg mixture and the remaining 1/4 teaspoon of salt and cook, folding and stirring frequently with a heatproof rubber spatula, until almost set, 2-3 minutes.

• To assemble the tostadas, spread each tortilla with about 1/4 cup of bean mixture. Top each with 1/4 cup of scrambled eggs and sprinkle with chipotle pepper, if desired. Serve garnished with onion, cilantro, and a small dollop of crème fraîche.

Nutrition (per serving)

• Calories: 489 cal

• Total fat: 23g

• Saturated fat: 4g

• Monounsaturated fat: 11g

• Cholesterol: 280mg

• Sodium: 462mg

• Potassium: 607mg

• Carbohydrate: 48g

• Fiber: 11g

• Sugar: 0g

• Protein: 23g