Southwestern Breakfast Tostadas

2 (10-inch) corn tortillas
1/2 cup canned black beans, rinsed and drained
3 large eggs
2 tablespoons water
Salt & pepper to taste
2 teaspoons margarine or butter
1 tomato, sliced
2 tablespoons crumbled queso fresco or shredded Mexican blend cheese
2 tablespoons sour cream
Fresh cilantro, optional

Warm tortillas according to package directions. Meanwhile, in a small bowl use a potato masher or fork to slightly mash beans; set aside. In another small bowl combine eggs, water, pepper, and salt. Beat with a wire whisk or rotary beater.

Preheat a 10-inch skillet over medium-high heat, melting margarine. Pour egg mixture into hot skillet. Cook, without stirring, until egg mixture begins to set. Then, run a spatula around edge of skillet, lifting egg mixture and tilting pan, so that the uncooked portion flows underneath. Continue cooking until egg mixture is cooked through but is still glossy and moist. Remove from heat.

Spread one tortilla with mashed beans. Top with cooked egg, tomato, cheese, cilantro and remaining tortilla. Cut in half to serve. If desired, fold each portion in half. Top with sour cream and cilantro.