Saturday, September 17, 2011

Breakfast Nachos

We are dabbling with some potential food allergies (wheat, gluten, dairy) in our house, on top of the REAL food efforts we are making.  So needless to say some meals can get a bit...creative.

Enter ~ Breakfast Nachos!

This is a great Sunday evening meal or even a quick, harty family lunch.  But no matter what time of day I serve these, there is never a chip left.  It takes just minutes to prepare and will keep them full for a while...always a minor goal on my menu.

Breakfast Nachos

1 Bag Organic Corn Tortilla Chips - or - Homemade (cut up some corn tortillas and broil them in the oven until they are crisp)

*Cooked Black Beans, we use 1 1/2 cups

1-2 TBS Chili Powder

1-2 TBS Ground Cumin

Scrambled Eggs (made to your preference), we use 8-10 eggs

1 1/2 cups Raw Cheddar Cheese, grated

Tomatoes, diced

Cilantro, chopped fine (optional)

**Salsa - I made Papaya Salsa this time

Lime wedges (optional)

Mix black beans with chili powder and cumin; add one tablespoon of water.  Let the beans soak up the flavors while making the eggs.

Spread chips on large baking sheet.  Scatter scrambled eggs and black beans over chips.  Sprinkle with raw cheese.  Place nachos under broiler until cheese is melted, but watch carefully so they don't burn!  (My oldest is usually given the task of watching the broiler so I don't singe another meal.)

Top with tomatoes, cilantro, salsa, and a squeeze of lime juice.  Serve and enjoy!

* Black Beans - We buy dry beans in bulk...pennies compared to purchasing canned beans in the grocery store, not to mention we get to avoid all those potential toxins leaking from tin cans during that long shelf life.  More on how to cook and use dry beans coming, but the short version:
        soak beans overnight
         drain and rinse beans well
       place beans in a large pot, cover with water
       boil beans in a covered pot until soft

I frequently make a huge batch and then freeze the cooked beans in small bags.  Makes for a quick and easy meal!

** Papaya Salsa
Tomatoes, finely diced
Onion, finely diced (green, red, or white...your choice)
Papaya, finly diced (or mango or pineapple)
Cilantro, chopped fine
Sea Salt
Lime Juice

Mix all ingredients in a bowl, season to taste.  Cover and let the salsa sit in the refridgerator for several hours so the flavors can marry.  So yummy!!!

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