Name: Crispy Black Bean and 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; 0.75 cup egg whites; 0.5 cup black beans; 0.25 cup plain Greek yogurt; 0.5 oz feta cheese; 0.25 cup salsa; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh cilantro

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

YOUR SOLIN GENERATED RECIPE

Crispy Black Bean and Egg Tostadas

Oven-toasted corn tortillas layered with protein-rich black beans and fluffy scrambled eggs, topped with a dollop of creamy Greek yogurt for a satisfying crunch.

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NUTRITION

Protein

45.7g

Fat

14.5g

Carbs

56.7g

SERVINGS

1 serving

INGREDIENTS

2 medium corn tortillas

1 large egg

0.75 cup egg whites

0.5 cup black beans

0.25 cup plain Greek yogurt

0.5 oz feta cheese

0.25 cup salsa

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Place the corn tortillas directly on the oven rack or a baking sheet and bake for 4-5 minutes per side until they are golden brown and crisp.
3
While the tortillas bake, rinse and drain the black beans, then place them in a small saucepan over medium heat with a tablespoon of water to warm through.
4
In a medium mixing bowl, whisk together the large egg and egg whites until the mixture is uniform.
5
Heat a non-stick skillet over medium-low heat. Pour in the egg mixture and cook, stirring frequently with a spatula, until the eggs are fluffy and just set.
6
Season the cooked eggs with sea salt and black pepper.
7
To assemble, divide the warm black beans evenly between the two crispy tortillas, spreading them into a thin layer.
8
Top the beans with the scrambled eggs, followed by a dollop of Greek yogurt on each.
9
Finish the tostadas by sprinkling with crumbled feta cheese, salsa, and fresh cilantro before serving immediately.