Name: Crispy Chili-Lime Egg Tostadas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 medium Corn tortillas; 1 large Egg; 1 cup Liquid egg whites; 0.25 cup Black beans; 0.5 tsp Chili powder; 1 tbsp Lime juice; 1 tbsp Fresh cilantro; 1 tbsp Nonfat Greek yogurt; 1 tsp Avocado oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Crispy Chili-Lime Egg Tostadas

Sautéed egg and egg white scramble seasoned with zesty lime and chili, served atop golden, oven-baked corn tortillas for a satisfyingly crunchy texture.

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NUTRITION

Protein

41.7g

Fat

11.7g

Carbs

41.8g

SERVINGS

1 serving

INGREDIENTS

2 medium Corn tortillas

1 large Egg

1 cup Liquid egg whites

0.25 cup Black beans

0.5 tsp Chili powder

1 tbsp Lime juice

1 tbsp Fresh cilantro

1 tbsp Nonfat Greek yogurt

1 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Brush both sides of the corn tortillas with avocado oil and place them on a baking sheet.
3
Bake the tortillas for 5 minutes per side until they are golden brown and firm.
4
In a medium bowl, whisk together the whole egg, liquid egg whites, chili powder, sea salt, and black pepper.
5
Heat a non-stick skillet over medium heat and pour in the egg mixture.
6
Gently scramble the eggs with a spatula until they are nearly set but still moist.
7
Fold in the black beans and lime juice, cooking for another 30 seconds to warm through.
8
Divide the egg and bean mixture evenly between the two crispy tostada shells.
9
Garnish each tostada with a dollop of Greek yogurt and chopped fresh cilantro.