Post by chief_cook2 on May 19, 2003 13:44:24 GMT -6
4 tostada shells, toasted crisp
1 1/2 cups egg substitute or 6 eggs
1/4 cup skim milk
1 tsp olive oil
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup vegetarian refried beans
1/4 cup enchilada sauce
1 cup shredded Monterey Jack cheese
salt and pepper to taste
Combine egg substitute, milk, salt and pepper; mix well.
Heat oil in medium skillet, add onion and bell pepper. Stir and
cook for 4 to 6 minutes or until tender. Add egg and milk mixture.
Cook until eggs are set, stirring often.
Spread 2 Tbsp. refried beans on each tostada shell, top with 1/4 of
scrambled egg mixture, 1 Tbsp. enchilada sauce and 1/4 cup of cheese.
Bake for 8 to 10 minutes at 375 degrees F or until cheese is melted.