Thank you Safeway for sponsoring this post!
I have a serious addiction to nachos. They helped me through Friday nights during my freshman year of college, and my love for them hasn’t waned. The thing about nachos is that we usually associate them with junk food. They’re often served with greasy meat and a mountain of cheese and sour cream. However, there are definitely ways to make them healthier! Let me show you how.
To make healthier nachos, you have to start with wholesome, natural ingredients. My breakfast nachos are loaded with lean protein (black beans), corn, salsa, avocados, and just about a handful of cheese. I also topped the nachos with fried eggs and a chili yogurt sauce made with Safeway’s Open Nature products.
Open Nature is a Safeway-exclusive brand that is all about promoting a natural lifestyle through high-quality, minimally-processed products. The food products are free from artificial ingredients. There are no artificial colors, flavors, sweeteners, preservatives, chemical additives, hydrogenated oils, or high fructose corn syrup. Besides the food products, Open Nature also carries a line of home products that are dye free and never tested on animals.
For the breakfast nachos, I am using Open Nature’s Free Range eggs that come from hens that are vegetarian fed and raised without antibiotics. I also made a light yogurt sauce with Open Nature’s Greek Strained Nonfat Yogurt. It is nice and thick without being overly dry. It is a great, healthier substitute for sour cream in the nachos.
From start to finish, these breakfast nachos take about 20 minutes to cook. They are the ideal meal if you want to whip up something quick for brunch on the weekends!
MORE BREAKFAST RECIPES
- 20-Minute Braised Egg Breakfast
- Pumpkin Millet Porridge
- Cinnamon & Cardamom Apple Muesli
- Japanese Milk Bread
Loaded Breakfast Nachos
- 1 (15-ounce) can of black beans, drained and rinsed
- 1 1/2 teaspoons shichimi togarashi, (see note 1)
- 5 cups tortilla chips, divided
- 1 cup corn kernels
- 2/3 cup shredded pepper jack cheese
- 2/3 cup shredded skim mozzarella
- 2 large eggs
- 2 teaspoons olive oil for frying eggs and greasing pan
Chili Yogurt Sauce
- 2/3 cup nonfat Greek yogurt
- 1/2 tablespoon lemon juice
- 1 1/2 teaspoons sambal oelek, (see note 2)
- 1 1/2 teaspoons honey
- 1/4 teaspoon onion powder
- pinch of salt
- 1/2 large avocado, sliced
- pico de gallo or your favorite salsa
- Preheat the oven to 375ºF (190ºC). Position an oven rack to the center position.
- In a small bowl, mix the black beans with the shichimi togarashi. Set the beans aside.
- Lightly grease a large 12-inch cast-iron or oven-proof skillet. Spread 4 cups of tortilla chips over the skillet. Top with half of the corn, black beans, and cheese. Layer the remaining chips, corn, black beans, and cheese on top. Bake the nachos for about 15 minutes, until the cheese has melted and starts to brown.
- While the nachos are baking prepare the chili yogurt sauce by mixing all the ingredients in a bowl. Set it aside.
- Swirl 2 teaspoons of olive oil in a frying pan over medium heat. Fry 2 to 4 eggs for several minutes, until the egg whites are cooked.
- Remove the nachos from the oven. Top the nachos with the eggs, yogurt sauce, pico de gallo, and sliced avocados. Serve immediately.
- Substitution for shichimi togarashi – you can replace this with 3/4 teaspoon paprika, 1/4 teaspoon cayenne powder, 1/4 teaspoon garlic or onion powder and a pinch of sesame seeds
- Substitution for sambal oelek: you can replace this with your favorite hot sauce.