Skinny Southwestern Breakfast Tostadas

Ingredients

• 2 6-inch corn tortillas ()
• 0.5 cup black beans canned rinsed drained
• 0.5 cup eggs refrigerated frozen thawed
• 1 tablespoon skim milk fat-free
• 0.1 teaspoon pepper black
• 1 Dash salt 
• 1 stick pam original flavor shopping list 
• 0.5 cup tomatoes chopped
• 2 tablespoons monterrey jack cheese shredded crumbled
• 2 tablespoons greek yogurt fat-free
• 2 teaspoons cilantro leaves fresh snipped

Equipment

• bowl
• frying pan
• whisk
• potato masher
• spatula

Directions

1. Warm tortillas according to package directions. Meanwhile, in a small bowl use a potato masher or fork to slightly mash beans; set aside. In another small bowl or 1-cup glass measure combine eggs, milk, pepper, and salt. Beat with a wire whisk or rotary beater.
2. Lightly coat an unheated medium nonstick skillet with nonstick cooking spray. Preheat over medium heat.
3. Pour egg mixture into hot skillet. Cook, without stirring, until egg mixture begins to set. Run a spatula around edge of skillet, lifting egg mixture so that the uncooked portion flows underneath. Continue cooking about 2 minutes more or until egg mixture is cooked through but is still glossy and moist.
4. Remove from heat.
5. Spread one tortilla with mashed beans. Top with the remaining tortilla, cooked egg mixture, tomato, cheese, and snipped cilantro.
6. Cut in half to serve. If desired, fold each portion in half. Top with yogurt and cilantro.