Mindful Sodexo 
Crunchy tortilla layered with scrambled egg whites, turkey chorizo crumble, black beans, pico, jalapeno, and cilantro
Nutrition Facts:
Calories: 300, Carbs: 29g, Protein: 26g, Fat: 9g, Sat. Fat: 3g, Fiber: 6g
Prep Time: 15 to 20 minutes Cook time: 20 to 30 minutes Yield: 4 servings; 1 tostada per serving Difficulty level: Easy
Southwest Breakfast Tostada
Ingredients
Prepare
Ingredients
- 4 (6-inch) whole grain tortillas
- 2 cups scrambled egg whites
- 1 1/3 cup Turkey Chorizo Crumble
- 2 cups black beans, drained and rinsed
- 1/2 cup Pico de Gallo
- 1/4 cup sliced jalapeños
- 4 teaspoons cilantro, roughly chopped
- 1. Preheat the oven to 350 degrees Fahrenheit.
- 2. Arrange the tortillas in a single layer on a baking sheet. Bake for 6 to 8 minutes, or until crisp and lightly golden. Remove from the oven and allow it to cool slightly before assembling
- 3. Place 1 toasted tortilla on each plate and, in order, top each one with: 1/2 cup scrambled egg whites 1/3 cup Turkey Chorizo Crumble 1/2 cup black beans 2 tablespoons Pico de Gallo 3 jalapeño slices.
- 4. Top each tostada with 1 teaspoon chopped cilantro. Enjoy immediately!
Pico de Gallo
- 1 1/2 teaspoons lime juice
- 1/3 cup diced tomatoes
- 1/4 cup diced red onion
- 1/4 cup diced green bell pepper
- 1/2 tablespoon finely chopped jalapeño
- 1 tablespoon chopped cilantro
- 1/8 teaspoon black pepper
- Pinch kosher salt
- 1. In a medium bowl, combine ingredients and stir well. Cover and refrigerate for at least 30 minutes before using.
Turkey Chorizo Crumble
- 2 teaspoons smoked paprika
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- 2 teaspoons tomato paste
- 1/2 teaspoon kosher salt
- 1-pound lean ground turkey (90/10)
- 1. In a small bowl, combine the smoked paprika, chili powder, cayenne, garlic powder, oregano, tomato paste, and salt.
- 2. Heat a skillet over medium-high heat.
- 3. Add the ground turkey and cook, breaking it apart with a spatula, until browned and fully cooked.
- 4. Stir in the spice mixture and cook for 2 to 3 minutes more, until fragrant and evenly coated.
Chef Tips:
- Leftover Pico de Gallo: Spoon it over eggs, tacos, grain bowls, or grilled chicken.
- Extra Turkey Chorizo? Use it in breakfast burritos, omelets, breakfast sandwiches, quesadillas, or taco bowls.
- Crispier Tostadas: Let the baked tortillas cool completely before topping to help them stay crunchy longer.
- Add Creaminess: Top with sliced avocado, Greek yogurt, or a sprinkle of shredded cheese.
- Make It Spicier? Add extra jalapeños or your favorite hot sauce before serving.
- Meal Prep Friendly: Prepare the pico de gallo and turkey chorizo up to 3 days ahead and reheat before serving.
- Family-Style Breakfast Bar: Set out the tostadas, eggs, turkey chorizo, beans, pico, and toppings so everyone can build their own.
