Cinco de Mayo is almost here! I’m planning on making a recipe from my new Rick Bayless cookbook on Wednesday, but couldn’t resist starting the celebration early by whipping up these tasty breakfast tostadas this weekend. I will always have a fond spot in my heart for Cinco de Mayo due to Wheel of Fortune. I know you’re thinking, huh, what’s the connection there? Well, a couple years ago while we were still in Chicago, I auditioned for the show when the Wheelmobile came to town. Thousands of people showed up and they packed about 500 of us at a time into a theater in Joliet. About 20 people were randomly called up to the stage in each group, and if your name wasn’t picked, you could wait in line all over again for another chance. It must have been my lucky day because I was immediately called up to the stage and solved the puzzle, which was “Cinco de Mayo!” I was rewarded with a tshirt and a spot in a call-back audition. I aced the written puzzle test, but unfortunately didn’t get picked for the show, which I attributed to the fact that I would have towered over Pat Sajak. It was a cool experience though and the term “Cinco de Mayo” now always makes me smile.
Anyway, for the breakfast tostadas I crisped up some whole wheat tortillas under the broiler and covered them with scrambled eggs. Then I made a chunky salsa of sorts from black beans, corn, roasted red peppers, avocado, and lime juice, to top the eggs. I covered the tostadas with cheese and popped them back in the broiler until the cheese melted – yum! You can also drizzle a bit of salsa on top if you have it around. They were very filling and I had a whole one for dinner one night, but half a serving definitely filled me up for breakfast. Happy Cinco de Mayo!
4 whole wheat tortillas
16 large eggs
1 15-ounce can black beans, rinsed and drained
1 cup cooked corn
1 12-ounce jar roasted red peppers, chopped
1 avocado, peeled, pitted, and chopped
Juice of one lime
1 teaspoon salt
1 cup shredded cheddar cheese
1 cup salsa, if desired
Heat broiler. Place tortillas on several cookie sheets and broil on each side for 1 to 2 minutes or until toasted.
Place eggs in a large greased nonstick skillet and cook 5 to 7 minutes or until cooked, stirring frequently. Top crispy tortillas evenly with scrambled eggs.
Meanwhile, mix black beans, corn, roasted red peppers, avocados, lime juice, and salt in a large bowl. Spoon 3/4 cup of mixture evenly over eggs on each tortilla and top with cheddar cheese. Return tostadas to the oven and broil for one minute or until cheese is melted. Top with salsa, if desired. Makes 4 servings.
Nutrition: 773 calories, 40.1g fat, 16.2g fiber, 46.1g protein per serving
Cost: $2.38 per serving