Breakfast Nachos
- 1 (15-ounce) can pinto beans
- 1/4 cup water
- 3/4 teaspoon chili powder
- Kosher salt
- 4 large eggs
- 2 teaspoons Mexican-style hot sauce, such as Cholula or Tapatío
- Freshly ground black pepper
- 1 tablespoon unsalted butter
- 1 cup grated Monterey Jack cheese (about 4 ounces)
- 3 ounces tortilla chips (about 2 big handfuls)
- 1/3 cup salsa
- Guacamole, for serving (optional)
- Sour cream, for serving (optional)
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Pinto beans (1 (15-ounce) can)
- Condiments
- Guacamole (1)
- Mexican-style hot sauce (2 teaspoons)
- Salsa (1/3 cup)
- Cooking & Baking
- Black pepper, Freshly ground (1)
- Chili powder (3/4 teaspoon)
- Kosher salt (1)
- Snacks
- Tortilla chips (3 ounces)
- Drinks
- Water (1/4 cup)
- Dairy
- Butter, unsalted (1 tablespoon)
- Monterey jack cheese, grated (1 cup)
- Sour cream (1)
- Refrigerated
- Eggs, large (4)
Preparation
Read recipe preparation on chow.com
Social Stats
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Recipe Stats
Published September 19, 2011 (1 year ago).
48 people saved this recipe.
