Scrambled Tostadas

  • Prep 25 min
  • Total 25 min
  • Ingredients 11
  • Servings 4

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

Steps

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  • 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.

Notes









Tips

Expert Tips

Taco shells always taste best, with the nicest crisp texture and most intense corn flavor, if they're briefly reheated in the oven prior to filling.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Tostada
Calories
240
Calories from Fat
90
% Daily Value
Total Fat
10g
15%
Saturated Fat
3g
15%
Cholesterol
20mg
7%
Sodium
660mg
28%
Total Carbohydrate
17g
6%
Dietary Fiber
3g
12%
Sugars
4g
Protein
21g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
15%
15%
Calcium
30%
30%
Iron
15%
15%
Exchanges:
1 Starch; 1 Other Carbohydrate; 3 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.

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