This epic breakfast nachos dish is loaded with black beans, corn, cheese, salsa, fried eggs, avocado, and a spiced yogurt sauce. The best part is that the nachos are ready in just 20 minutes!
Prep Time5 minutesmins
Cook Time15 minutesmins
Total Time20 minutesmins
Ingredients
1(15-ounce)can of black beans, drained and rinsed
1 1/2teaspoonsshichimi togarashi, (see note 1)
5cupstortilla chips, divided
1cupcorn kernels
2/3cupshredded pepper jack cheese
2/3cupshredded skim mozzarella
2largeeggs
2teaspoonsolive oil for frying eggs and greasing pan
Chili Yogurt Sauce
2/3cupnonfat Greek yogurt
1/2tablespoonlemon juice
1 1/2teaspoonssambal oelek, (see note 2)
1 1/2teaspoonshoney
1/4teaspoononion powder
pinchof salt
Optional Toppings
1/2large avocado, sliced
pico de gallo or your favorite salsa
Instructions
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.
Notes
Substitution forshichimi 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.