Crispy chips layered with beans, cheese, vegetables, and crowned with cooked eggs and fresh toppings.
# Components:
→ Base
01 - 7 oz tortilla chips
→ Vegetables
02 - 1 small red onion, finely diced
03 - 1 small bell pepper, diced
04 - 1 jalapeño, thinly sliced (optional)
05 - 2 medium tomatoes, seeded and diced
→ Protein
06 - 3.5 oz cooked black beans, rinsed and drained (or refried beans)
→ Cheese
07 - 5 oz shredded cheddar cheese
08 - 1.75 oz shredded Monterey Jack cheese
→ Toppings
10 - 2 oz sour cream
11 - 1 ripe avocado, sliced or diced
12 - 2 tbsp fresh cilantro, chopped
13 - Lime wedges, to serve
14 - Salt and freshly ground black pepper, to taste
15 - Salsa or hot sauce, for serving
# Directions:
01 - Set oven temperature to 400°F (200°C) and allow to fully heat.
02 - Arrange half of the tortilla chips evenly on a large ovenproof platter or baking sheet.
03 - Distribute half of the black beans, diced onions, bell pepper, jalapeño, and tomatoes over the chips.
04 - Sprinkle half of both shredded cheddar and Monterey Jack cheeses over the vegetables, then repeat the layering process with remaining chips, beans, vegetables, and cheese.
05 - Place assembled layers in the oven and bake for 8 to 10 minutes until cheese is melted and bubbling.
06 - While nachos bake, warm a nonstick skillet over medium heat with a small amount of oil or butter; crack in eggs and cook sunny-side up for 3 to 4 minutes until whites are set but yolks remain runny. For firmer yolks, cover skillet briefly.
07 - Remove nachos from oven and gently place one cooked egg atop each quarter of the nachos.
08 - Finish by adding sour cream, avocado slices, chopped cilantro, and a squeeze of lime. Serve immediately with salsa or hot sauce on the side.
