Dysfunctional Chef: To die for…Huevos Rancheros Breakfast Nachos
If you want to whip up something to impress your overnight guests (or, if you want to whip up something to impress yourself), try this marvelously delish dish! Guaranteed to keep you sated and smiling for hours to come!
Huevos Rancheros Breakfast Nachos
1 cup baked tortilla chips
1/4 teaspoon cumin seeds
1/4 teaspoon chili powder
1/2 cup canned black beans, rinsed and drained
1/2 cup bottled salsa
3 egg whites
a splash or two of milk (full fat, 2%, 1%, skim…whatever makes you happy–we’re talking a splash)
black pepper to taste
1/2 cup shredded reduced-fat Cheddar Cheese
1/2 cup reduced fat sour cream
Divide chips among serving plates, spreading into single layers; set aside.
In a small saucepan, heat cumin seeds over medium heat (no oil; dry pan!) for about 1 minute or until aromatic, stirring frequently. Add chili powder.
Stir in beans and salsa.
Stir 1 to 2 minutes or until heated through.
Remove; keep covered.
In a bowl, whisk together eggs, egg whites, milk, and the black pepper.
Spray medium sized skillet with a nonstick cooking spray.
Over medium heat, pour in egg mixture.
Cook without stirring, until mixture starts to set on the bottom and around edge.
Using a large spoon, lift and fold the partially cooked egg mixture so the uncooked portion flows underneath.
Continue cooking 2 to 3 minutes or until egg mixture is cooked through but still glossy and moist.
Remove from heat.
Break up eggs, spoon over chips.
Top with salsa, cheese and a dollop of sour cream.
Sprinkle a little cilantro.
Serve and Smile!
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Janice Taylor, Life and Wellness Coach,
Weight Loss Expert, Author, Artist, Positarian