Categories: breakfast, eggs, mexican

Ingredients

• 1/4 cup 1% low-fat milk
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 4 large egg whites
• 2 large eggs
• 4 (6-inch) corn tortillas
• 1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
• 1 cup canned black beans, rinsed and drained
• 1/4 cup chopped green onions
• 1/2 cup bottled salsa
• 1/4 cup fat-free sour cream

Directions

1. Combine first 5 ingredients in a large microwave-safe dish, stirring with a whisk. Microwave at HIGH for 3 minutes; stir. Microwave an additional 1 minute or until done. Arrange 1 tortilla on each of 4 microwave-safe plates; divide egg mixture evenly among the corn tortillas. Layer each serving with 2 tablespoons cheese, 1/4 cup beans, and 1 tablespoon green onions. Microwave each tostada at HIGH for 30 seconds. Top each tostada with 2 tablespoons salsa and 1 tablespoon sour cream. Serve immediately.

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