Tostadas with Crème Fraîche Makes: 4 servings Active time: 30 minutes Total: 30 minutes Heart Health Diabetes Weight Loss Gluten Free If you love breakfast burritos or huevos ran - cheros, you’ll love this tostada with seasoned black beans on crispy tortillas with scram - bled eggs on top. Pass salsa or hot sauce to go with it.
8 5- to 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 (see Tip) 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 white onion 1/4 cup chopped fresh cilantro 3 tablespoons crème fraîche or sour cream 1. Position racks in upper and lower thirds of oven; preheat to 375°F. 2. Coat tortillas on both sides with cooking spray. Place on 2 baking sheets. Bake, turning once, until light brown, 12 to 14 minutes. 3. Meanwhile, heat oil in a large saucepan over medium heat. Add garlic and cook, stir - ring, until just beginning to brown, about 1 minute. Add beans, water and 1/4 teaspoon each salt and chipotle. Mash the mixture with a potato masher or large fork to the consis - tency of a chunky puree. Cover to keep warm and set aside. 4. Beat eggs, egg whites and milk in a large bowl. Coat a large nonstick skillet with cook - ing spray and heat over medium heat. Add the egg mixture and the remaining 1/4 teaspoon salt and cook, folding and stirring frequently with a heatproof rubber spatula, until almost set, 2 to 3 minutes. 5. To assemble tostadas, spread each tortilla with about 1/4 cup bean mixture. Top each with 1/4 cup scrambled eggs and sprinkle with chi - potle pepper, if desired. Serve garnished with onion, cilantro and a small dollop of crème fraîche (or sour cream). Per serving: 489 calories; 23 g fat (4 g sat, 11 g mono); 280 mg cholesterol; 48 g carbo - hydrate; 0 g added sugars; 23 g protein; 11 g fiber; 462 mg sodium; 607 mg potassium. Nutrition bonus: Folate (43% daily value), Magnesium (28% dv), Iron (22% dv), Zinc (19% dv), Potassium (18% dv). Carbohydrate Servings: 2 1/2 Exchanges: 3 starch, 2 lean meat, 2 fat
