Optional garnish: chopped scallions, hot sauce, cilantro and avocado
Ingredient Details to Know
*If you follow a gluten-free diet, choose a gluten-free chip (corn chips are great)!
Instructions
Warm the oil in a skillet over medium heat. Add onion and sauté for 5 to 7 minutes, or until it becomes soft and translucent. Add black beans, cumin, chili powder, garlic powder, 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 scallions, avocado, hot sauce and minced cilantro.
Notes
*If you prefer, you can scramble the eggs beforehand in the skillet, and place over the tortillas with the bean mixture and cheese and bake in the oven until the cheese is melty.
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.