Scrambled Tostadas

Have these tasty tostadas ready in just 25 minutes! Topped with scrambled egg mixture these crispy tostadas make a great Mexican breakfast or brunch.

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Servings 4

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ingredients 11
Prep Time 25 min
Total Time 25 min

Ingredients

4: tostada shells

1 1/2: cups refrigerated or frozen fat-free egg product, thawed, or 6 eggs

1/4: cup skim milk

1/4: teaspoon salt

1/4: teaspoon pepper

1: teaspoon olive oil

1/2: cup chopped onion

1/2: cup chopped green bell pepper

1/2: cup vegetarian refried beans

1/4: cup purchased spicy red chili sauce or enchilada sauce

4: oz. (1 cup) shredded reduced-fat Monterey Jack cheese

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Directions

1 Heat oven to 375°F. Spray cookie sheet with nonstick cooking spray. Place tostada shells on sprayed sheet. Bake at 375°F. for 5 to 6 minutes or until hot and crisp, turning once.
2 Meanwhile, in medium bowl, combine egg product, milk, salt and pepper; mix well.
3 Heat oil in medium nonstick skillet over medium heat until hot. Add onion and bell pepper; cook 4 to 5 minutes or until tender. Add egg product mixture; cook until set, stirring occasionally.
4 Top each warm tostada shell on cookie sheet with 2 tablespoons refried beans, 1/4 of scrambled egg mixture, 1 tablespoon red chili sauce and 1/4 cup cheese.
5 Bake at 375°F. for 8 to 10 minutes or until cheese is melted.