Make a few easy alterations and the beloved margarita sidekick easily transforms into a surprisingly healthy and energizing morning meal (or a breakfast for dinner meal in my house!). Healthy Breakfast Nachos! Swap the chips for roasted potatoes and pile on nutritious toppings!
Active time: 10 minutes
Total time: 30 minutes
2 potatoes, sliced into 1/8 inch thick rounds (LOVE my mandolin slicer for this!)
2 tsps. extra virgin olive oil
1 tsp. chili powder
1/2 tsp. cumin
3 cups spinach
1 cup canned black beans, rinsed and drained
1/4 cup shredded cheddar cheese
2 cups preshredded coleslaw mix (green cabbage, purple cabbage, carrots)
1 cup cherry tomatoes, halved
1/2 avocado, sliced
2 scallions, sliced
1/4 cup plain, 2 percent Greek yogurt
1/4 cup cilantro (optional, for garnish)
4 tablespoons sliced black olives (optional, for garnish)
1 lime, cut into 4 wedges (optional, for garnish)
1.) Preheat the oven to 425 degrees. On a baking sheet, toss potatoes with 1 tsp. olive oil, chili powder, and cumin; roast to 20 to 25 minutes, flipping once, until crisp.
2.) Meanwhile, in a medium pa over medium heat, scramble eggs, spinach, and black beans in remaining 1 tsp oil until the eggs are just set; season with salt and pepper.
3.) On the baking sheet or an ovenproof platter, top the potatoes with scrambled eggs and sprinkle with cheese. Return to the oven until the cheese melts, about 5 minutes.
4.) Top nachos with coleslaw mix, tomatoes, avocado, scallions, and yogurt. Garnish with cilantro, olives, and lime wedges.
Nutrition facts per serving:
380 calories, 18g fat (5 g saturated), 38 g carbs, 22 g protein, 10 g fiber, 360 mg sodium