YOUR SOLIN GENERATED RECIPE
Creamy Refried Bean and Egg Tostadas
Crispy corn tortillas topped with warm refried beans and a fluffy egg scramble, finished with a dollop of cooling Greek yogurt and zesty salsa.
INGREDIENTS
1 small Corn tortillas
0.5 cup Refried pinto beans
1 large Egg
0.75 cup Egg whites
2 tbsp Plain Greek yogurt
0.5 oz Feta cheese
0.06 whole Avocado
2 tbsp Salsa verde
0.25 tsp Olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Fresh cilantro
0.5 whole Lime
PREPARATION
Preheat your oven to 400°F and place the corn tortillas directly on the center rack for 5 minutes until they are toasted and crispy.
In a small saucepan over medium-low heat, gently warm the refried pinto beans until they are smooth and heated through.
In a medium bowl, whisk together the large egg and egg whites with sea salt and black pepper until well combined.
Heat the olive oil in a non-stick skillet over medium heat, then pour in the egg mixture and scramble gently until fluffy and just set.
Lay the crispy tortillas on a plate and spread a generous layer of warm beans over the surface of each.
Divide the scrambled eggs evenly between the tortillas, piling them high on top of the beans.
Top each tostada with a dollop of Greek yogurt, crumbled feta cheese, and thin slices of avocado.
Finish with a drizzle of salsa verde, fresh cilantro, and a bright squeeze of lime juice before serving.