Ingredients Jump to Instructions ↓

  1. 4 tostada shells

  2. 1 1/2 cups refrigerated or frozen fat-free egg product, thawed, or 6 eggs

  3. 1/4 cup skim milk

  4. 1/4 teaspoon salt

  5. 1/4 teaspoon pepper

  6. 1 teaspoon olive oil

  7. 1/2 cup chopped onion

  8. 1/2 cup chopped green bell pepper

  9. 1/2 cup vegetarian refried beans

  10. 1/4 cup purchased spicy red chili sauce or enchilada sauce

  11. 4 oz. (1 cup) shredded reduced-fat Monterey Jack cheese

Instructions Jump to Ingredients ↑

  1. Heat oven to 375°F. Spray cookie sheet with nonstick cooking spray. Place tostada shells on sprayed sheet. Bake at 375°F. for 5 to 6 minutes or until hot and crisp, turning once.

  2. Meanwhile, in medium bowl, combine egg product, milk, salt and pepper; mix well.

  3. Heat oil in medium nonstick skillet over medium heat until hot. Add onion and bell pepper; cook 4 to 5 minutes or until tender. Add egg product mixture; cook until set, stirring occasionally.

  4. Top each warm tostada shell on cookie sheet with 2 tablespoons refried beans, 1/4 of scrambled egg mixture, 1 tablespoon red chili sauce and 1/4 cup cheese.

  5. Bake at 375°F. for 8 to 10 minutes or until cheese is melted.

  6. Taco shells always taste best, with the nicest crisp texture and most intense corn flavor, if they're briefly reheated in the oven prior to filling.

  7. High Altitude (3500-6500 ft)

  8. High Altitude Directions Nutritional Information Nutrition Information: 1 Serving (1 Tostada)

  9. Calories 240 (Calories from Fat 90),


Send feedback