Vegetarian Gluten Free Breakfast Nachos

Total time35 min

Prep time15 min

Cook time20 min

4.6

(11)

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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
Chef's tip
If the dish is baked or melted, cover it or keep the heat gentle - dairy-free shreds melt more slowly than dairy 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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!