Black Bean and Chipotle Tostadas with Creme Fraiche
8 – 5- to 6-inch corn tortillas
Canola oil cooking spray
2 tablespoons extra-virgin olive oil
1/4 cup sliced garlic
2 cups cooked or canned, rinsed black beans
1/2 cup water
1/2 teaspoon salt, divided
1/4 teaspoon ground chipotle pepper, plus more for garnish
6 large eggs
2 large egg whites
1/4 cup low-fat milk
1/4 cup finely chopped white onion
1/4 cup chopped fresh cilantro
3 tablespoons crème fraîche or sour cream
Position racks in upper and lower thirds of oven; preheat to 375°F.
Coat tortillas on both sides with cooking spray. Place on 2 baking sheets. Bake, turning once, until light brown, 12 to 14 minutes.
Meanwhile, heat oil in a large saucepan over medium heat. Add garlic and cook, stirring, until just beginning to brown, about 1 minute. Add beans, water and 1/4 teaspoon each salt and chipotle. Mash the mixture with a potato masher or large fork to the consistency of a chunky puree. Cover to keep warm and set aside.
Beat eggs, egg whites and milk in a large bowl. Coat a large nonstick skillet with cooking spray and heat over medium heat. Add the egg mixture and the remaining 1/4 teaspoon salt and cook, folding and stirring frequently with a heatproof rubber spatula, until almost set, 2 to 3 minutes.
To assemble tostadas, spread each tortilla with about 1/4 cup bean mixture. Top each with 1/4 cup scrambled eggs and sprinkle with chipotle pepper, if desired. Serve garnished with onion, cilantro and a small dollop of crème fraîche (or sour cream).