This #meatlessmonday, I wanted to do something simple like
Scrambled Egg Tostadas
Why go with something so homey? Being meatless doesn’t necessarily mean being complicated. In fact, when my wife and I went vegetarian, our strategy was to take dishes we ate all the time and swap out the meat for something similiar. Given how much we loved Mexican, this dish was only natural.
I love making egg tostadas because they are so easy. They’re filling and can be made in about 10 minutes. So they’re perfect for the vegetarian and the #meatlessmonday fan who needs to get dinner on the table and wants to do it without meat.
If you want to make these tostadas for yourself, all you need are a few simple ingredients and literally about 10 minutes.
Making Scrambled Eggs Tostadas
To make these tostadas, all you need is a can opener and two skillets. Before you can say “Meatlesss Monday” you’ll have dinner.
You will need:
- 1 can black beans or refried beans
- Cooking spray
- 3 eggs per person
- Salt and pepper
- 1 tablespoon garlic powder
- 2 corn tortillas per person
- 1 can black olives
- Salsa to taste
Open the can of beans, drain them, and put them in a microwave safe bowl. Nuke them for 5 minutes.
Get out two skillets and spray them both down with cooking spray. Heat them both over a medium flame.
In a second bowl, beat the eggs, salt, pepper, and garlic powder. Put them in one skillet. Cook about 8 minutes, flipping once the eggs have set.
In the other skillet, begin cooking the tortillas two at a time. Cook them one minute on each side or until they are soft and slightly browned. Add more spray and repeat until all the tortillas are finished.
When it comes time to serve, make tostadas by stacking eggs, beans, salsa, and black olives to a tortilla.