Name: Serrano pepper and egg tostadas
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 2 corn tortillas; 1/2 (15-oz) can black beans, drained and rinsed; 6 large egg whites; 1/3 cup nonfat Greek yogurt; 1.5 oz radishes, finely diced; 1/2 medium plum tomato, seeded and diced; 2 serrano peppers, minced; 1 1/2 tbsp reduced-fat feta cheese, crumbled; 4 olive oil cooking sprays; 3/4 tsp salt; 1 tsp lime juice; 1 tbsp water

Nutrition

Per serving

469 calories

Protein: 44g; 37% of calories
Carbs: 59g; 50% of calories
Fat: 6g; 12% of calories

Instructions

Prep 15 min · Cook 0 min

In a small bowl, stir together the radishes, tomato, serrano, lime juice, and half the salt. Let the salsa sit while you cook the rest of the components.
Heat a large nonstick skillet over medium-high heat. Toast the corn tortillas for about 1 to 2 minutes per side until they are crisp and starting to brown. Transfer to a plate.
Reduce heat to medium. Add the black beans, water, and remaining salt to the skillet. Cook, mashing the beans slightly with a fork, until the water has evaporated and beans are hot, about 3 minutes. Spread the beans evenly over the toasted tortillas.
Wipe out the skillet and apply cooking spray. Pour in the egg whites and cook over medium heat, stirring frequently, until completely set and opaque, about 3 minutes. Done when completely set and opaque, 165°F.
Pile the scrambled egg whites onto the bean-covered tortillas. Top each with a large dollop of Greek yogurt, the radish salsa, and crumbled feta.

Nutrition

Ingredients

Instructions

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