Breakfast Nachos
Who says nachos can't be for breakfast? Not us! These breakfast nachos are layered with eggs, beans, cheese and avocado.
Servings: 4
Calories: 403kcal
Ingredients
- 1 bag of low salt tortilla chips (or you can make your own)
- 4 medium eggs
- 1 pinch sea salt and black pepper
- 1 tablespoon milk
- 12 tablespoon homemade salsa (heaped)
- 400 g black beans canned, drained
- 60 g mature cheddar grated
- 2 avocados
- 2 tablespoon chipotle en adobo
- 1 lime (juice only)
- 1 handful coriander (cilantro)
Instructions
- In a large bowl, crack in the eggs and add the salt, pepper and milk and whisk.
- Heat a little butter in a pan on a gentle heat and add the eggs. Gently cook, stiring constantly for a couple of minutes until the eggs are scrambled. Set aside.
- Put the tortilla chips in an ovenproof dish and then top with the cooked eggs, half the salsa and cheese and put in the oven at 190°C for around 10 minutes until the cheese melts.
- Meanwhile, put the avocado flesh in a bowl with the chipotle, lime juice and coriander and mash until desired consistency. Spoon on top of cooked nachos with the rest of the salsa and serve.
Nutrition
Serving: 1portion | Calories: 403kcal | Carbohydrates: 38g | Protein: 21g | Fat: 24g | Saturated Fat: 6g | Cholesterol: 179mg | Sodium: 549mg | Potassium: 1088mg | Fiber: 16g | Sugar: 3g | Vitamin A: 860IU | Vitamin C: 16.3mg | Calcium: 198mg | Iron: 3.8mg