Black Bean Breakfast Nachos
This delicious dish has it all, protein-packed black beans & eggs, crunchy corn chips and a zippy tomato sauce! This one-pan meal is perfect for brunch or “breakfast for supper” and comes from our collaboration with Erin of @alittlesaltblog.
- Serving Size 1/6 recipe
- Calories 740
- Fat 42 g
- Saturated Fat 14 g
- Cholesterol 246 mg
- Carbohydrate 68 g
- Fibre 11 g
- Sugars 9 g
- Protein 32 g
- Sodium 824 mg
- Potassium 663 mg
- Iron 5 mg
- 2 Tbsp (30 mL) canola oil
- 1/2 red onion, finely chopped
- 2 cloves garlic, minced
- 2 Tbsp (30 mL) all-purpose flour
- 1 Tbsp (15 mL) chili powder
- 1 tsp (5 mL) cumin
- 1/2 tsp (2 mL) oregano
- 3 cups (750 mL) salt-free vegetable or chicken broth
- 14 oz (398 mL) can crushed tomatoes
- 300 g bag taco chips, divided
- 3 cups (750 mL) shredded cheddar cheese, divided
- 2 cups (500 mL) cooked black beans (a can 19 oz/540 mL can, drained & rinsed), divided
- 1 1/2 cups (375 mL) corn (or a 341 mL can), divided
- 6 eggs
- Fresh diced tomato, avocado, chopped cilantro, sliced scallions, crumbled Queso fresco, sour cream, diced red onion
In a large cast iron pan or oven safe skillet, heat oil over medium heat. Add onion and garlic and cook for 1-2 minutes until fragrant. Reduce heat to low, and whisk in flour, chili powder, cumin, and oregano. The mixture will seem thick and uneven, and that’s ok!
Slowly whisk in the broth, then increase heat to medium and simmer sauce for 5 minutes, whisking occasionally. Add crushed tomatoes and whisk to incorporate, allowing the sauce to simmer for another 5 minutes, until slightly thickened. Turn off heat.
Preheat the oven to 400°F (200°C).
Remove half the tomato sauce from skillet and set aside. Add half the taco chips to skillet pan and gently coat with the remaining tomato sauce. Sprinkle coated chips in the pan with half the cheese, half the beans, and half the corn. Repeat layers by adding the remaining chips, and top with almost all of the remaining tomato sauce, reserving 1/2 cup (125 mL). Top with remaining cheese, beans and corn.
Using a spoon or the base of a ladle, gently create six small indents in the last layer, spacing them apart so there is about an inch between indents. Carefully crack eggs into those indents. Place skillet in preheated oven and cook for 10-15 minutes, checking every 5 minutes. Aim for the egg white to look opaque, but the yolk to be a bit runny. Remove from oven.
Pour the remaining sauce around the perimeter of the pan. Top the dish with your choice of fresh tomato, avocado, chopped cilantro and scallions, crumbled Queso fresco, sour cream and diced red onion. Serve immediately.