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Breakfast Nachos
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Black Bean & Corn Salad are the foundation for these Breakfast Nachos. Combine with runny yolks, creamy avocado, melty cheese, veggies and crispy chips and breakfast will never be the same again! -@lalalunchbox

Recipe

Prep time 20mins
Cook time 15mins
Yield: Serves or Makes 4-8
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ingredients

  • 2 cups whole kernel corn
  • 2 cups black beans
  • 1 small red onion, finely diced
  • 1 red bell pepper, chopped
  • 1/4 cup finely chopped cilantro
  • 1 small garlic clove, minced
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon red wine vinegar
  • 1 tablespoon fresh lime juice
  • 3 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cumin
  • Fresh ground pepper, To Taste
  • 1 bag tortilla chip
  • 1 cup grated cheese
  • 1 tomato, chopped
  • 2 avocados, sliced
  • 4 eggs, fried

Method

  • Step 1

    In a large bowl, combine the corn, black beans, peppers, cilantro and garlic. (I used beans that I cooked myself here, but you can substitute canned beans. Just drain the liquid first).

  • Step 2

    In a separate, smaller bowl, add the red onion with the vinegars and lime juice. Let that sit for a few minutes to tame the bite of the onion.

  • Step 3

    Add the olive oil, salt, cumin and pepper to the bowl with onions and whisk together.

  • Step 4

    Pour the dressing over the black bean mixture and toss to coat. The longer this sits, the more the flavors will intensify. I like to let it sit for at least 30 minutes.

  • Step 5

    Preheat the oven to 400˚ F .Lay chips on a baking sheet lined with parchment paper. Top with Black Bean & Corn Salad, shredded cheese and chopped tomato.

  • Step 6

    Place the baking sheet into the preheated oven and bake until the cheese has melted, about 15 minutes.

  • Step 7

    Take the nachos out of the oven, slide onto a serving plate and top with fried eggs and avocado. Enjoy immediately.