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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.
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