- Calories: 170
- Protein: 10 g
- Total Fat: 4.5 g
- Unsaturated Fat: 3.5 g
- Saturated Fat: 1 g
- Cholesterol: 0 mg
- Total Carbohydrate: 23 g
- Dietary Fiber: 4 g
- Total Sugar: 3 g
- Natural Sugar: 3 g
- Added Sugar: 0 g
- Sodium: 520 mg
Hosting a game-day party? These nachos are sure to a be a crowd favorite. Plus, they’re packed with protein and fiber—touchdown!
- Prep time
- Total Time
- Two 16-oz cans black beans, rinsed and drained
- 1 teaspoon ground cumin
- 1 teaspoons garlic powder
- 1 medium yellow onion, finely chopped
- 16 oz jar of salsa (mild or medium)
- juice of 1/2 lime
- 8 eggs*
- 1/4 cup shredded, reduced fat Mexican blend cheese
- 2 cups whole grain tortilla chips
Liberally coat a skillet with oil spray and warm over medium heat. Add onion and sauté for 5 to 7 minutes, or until it becomes soft and translucent. Add black beans, cumin, garlic powder, dijon mustard, and salsa and sauté for 3 to 4 minutes, or until everything is well combined and warmed. Add in lime juice and stir.
Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper and lay whole grain tortilla chips. Feel free to overlap so there are no holes or openings.
Spoon the bean-salsa mixture over the chips as evenly as possible. Sprinkle with half of the cheese. Carefully crack 4 eggs on each baking sheet, so the yolks stay intact (spread egg out evenly on pan). Sprinkle with remaining cheese.
Place baking sheets in oven on the top rack for about 15 minutes, or until cheese is melted and the eggs are set. Garnish with optional hot sauce and minced cilantro.
*Feel free to use egg whites or scrambled eggs instead.
Nutrition analysis courtesy of Genesis® R&D