Scrambled Tostadas

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  • 25 min prep time
  • 25 min total time
  • 11 ingredients
  • 4 servings

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

Directions

  1. 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. 2 Meanwhile, in medium bowl, combine egg product, milk, salt and pepper; mix well.
  3. 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. 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. 5 Bake at 375°F. for 8 to 10 minutes or until cheese is melted.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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