Mushroom Free Gluten Free Breakfast Nachos
Total time35 min
Prep time15 min
Cook time20 min
4.6(11)
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Learn more →Ingredients
4 servings
For the nachos
- 8 oz corn tortilla chips (about 6 cups)
- 1 can (15 oz) black beans, drained and rinsed
- ½ tsp ground cumin
- ¼ tsp smoked paprika
- ¼ tsp salt
- 1 ½ cups shredded cheddar cheese
For the eggs
- 6 large eggs
- 2 tbsp milk
- ¼ tsp salt
- ¼ tsp black pepper
- 1 tbsp unsalted butter
For serving
- 1 cup pico de gallo or fresh salsa
- 1 medium avocado, diced
- ¼ cup sour cream
- 2 tbsp pickled jalapeño slices (optional)
- 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a large sheet pan with foil or parchment.
- 2
In a mixing bowl, toss the drained black beans with the cumin, smoked paprika, and 1/4 tsp salt until evenly coated.
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