Egg, Black Bean and Cheese Nachos

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Egg, Black Bean and Cheese Nachos
Egg, Black Bean and Cheese Nachos
6 heaping cups Guiltless Gourmet Spicy Black Bean or Blue Corn Tortilla Chips
6 Raley's Eggs
3/4 tsp. Morton & Bassett Mexican Blend Seasoning
1½ cups Raley's Shredded Mexican Blend Cheese divided
2/3 cup Raley's Fresh Produce Pico de Gallo
1/2 cup canned Raley's Black Beans rinsed and drained
1/4 cup Raley's Ripe Olives sliced
1/4 cup green onions sliced
Salsa, sour cream, guacamole (for topping)

Prep: 15 minutes Cook: 15 minutes Makes: 4 to 6 servings

1. Preheat oven to 450°F and spray a large baking sheet with nonstick cooking spray; spread chips on sheet in a single layer.
2. Beat eggs in a medium bowl with Mexican seasoning. Cook in a nonstick skillet coated with nonstick cooking spray, stirring lightly until just cooked, but still very moist.
3. Sprinkle half of cheese over chips and top with eggs, pico de gallo, beans, olives and remaining cheese.
4. Bake for 10 minutes or until cheese is melted, then sprinkle with green onions. Serve with salsa, sour cream and guacamole.
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