Healthified Southwestern Breakfast Tostadas

Healthified Southwestern Breakfast Tostadas

Healthified Southwestern Breakfast Tostadas
Provided by:
total prep
98% less cholesterol • 79% less fat than the original recipeĀ— see the comparison. These breakfast tostadas prove a healthy breakfast doesn’t have to be boring! Greek yogurt lends creaminess to the dish while the black beans, tomato, cheese, and cilantro pack a big punch of Mexican flavor.


  • 2 (6-inch) corn tortillas
  • 1/2 cup canned black beans, rinsed and drained
  • 2 teaspoons snipped fresh cilantro
  • 1/2 cup refrigerated or frozen egg product, thawed
  • 1 tablespoon fat-free milk
  • 1/8 teaspoon black pepper
  • Dash salt
  • Nonstick cooking spray
  • 1/2 cup chopped tomato
  • 2 tablespoons crumbled queso fresco or shredded Monterey Jack cheese
  • 2 tablespoons fat-free Greek yogurt


  • Warm tortillas according to package directions. Meanwhile, in a small bowl use a potato masher or fork to slightly mash beans; set aside. In another small bowl or 1-cup glass measure combine eggs, milk, pepper, and salt. Beat with a wire whisk or rotary beater.
  • Lightly coat an unheated medium nonstick skillet with nonstick cooking spray. Preheat over medium heat. Pour egg mixture into hot skillet. Cook, without stirring, until egg mixture begins to set. Run a spatula around edge of skillet, lifting egg mixture so that the uncooked portion flows underneath. Continue cooking about 2 minutes more or until egg mixture is cooked through but is still glossy and moist. Remove from heat.
  • Spread one tortilla with mashed beans. Top with the remaining tortilla, cooked egg mixture, tomato, cheese, and snipped cilantro. Cut in half to serve. If desired, fold each portion in half. Top with yogurt and cilantro.

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