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New Mexico Egg Tostadas Recipe

New Mexico Egg Tostadas Recipe

4 servings



4 whole wheat tortillas

2 cups fat-free refried beans

2 green onions, thinly sliced

4 eggs

Red Sauce

4 tablespoons fat-free sour cream

Chopped cilantro, as garnish


Red Sauce:

1/4 cup chopped onion

1/2 cup reduced-sodium fat-free beef broth

1/4 cup crushed New Mexico chilies, seeds and stems discarded


Quickly immerse tortillas in cold water and drain, bake on greased cookie sheet at 450 degrees until lightly browned, 2 to 3 minutes. Spoon refried beans around outer edge of each tortilla, sprinkle with green onions. Bake at 350 degrees until eggs are set, 15 to 20 minutes. Serve with Red Sauce and sour cream, garnish with cilantro.


Red Sauce:

Heat all ingredients to boiling in small saucepan, reduce heat and simmer, covered, until onion and chilies are soft, about 5 minutes. Process in blender or food processor until smooth.

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