Breakfast nachos
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
- 2 eggs
- salt
- 1 avocado
- 1 large tomato diced
- black pepper
- spray oil
- 5 mini flour tortillas
- 50 g cheese grated (i used cheddar)
- 150 g cooked black beans
- 3 tbsp your favourite hot sauce (i used nando's medium pe
- Carbohydrate 35.948015 g
- Cholesterol 4.9 mg
- Fat 16.755665 g
- Fiber 14.3769997086525 g
- Protein 13.52267 g
- Saturated Fat 2.99084 g
- Serving Size 1 1 -3 (415g)
- Sodium 141.2695 mg
- Sugar 21.5710152913475 g
- Trans Fat 1.13055 g
- Calories 329 calories
Cut the mini tortillas into triangles (I cut each into 8), and lay them out on a baking tray. Keep them in a single layer if you can, but it's okay if they overlap a bit. Spray them lightly with oil, and add a pinch of salt and pepper. Place under a medium grill (broiler) for a couple of minutes, until golden brown. Then, flip each tortilla chip over and repeat with the other side.When the tortilla chips are ready, layer them up (on a baking tray covered in baking paper) with the cheese, tomato, black beans and hot sauce - I ended up with three layers of each. Place back under the grill (don't have the temperature up too high - you want to try to melt the cheese all the way through, rather than just brown the top).While the nachos are grilling, fry your eggs to your preference - I did mine sunny side up. Also dice your avocado.When the nachos are hot and crispy, top them with the fried eggs and diced avocado. Serve immediately.
