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Huevos Rancheros Breakfast Nachos
Huevos Rancheros Breakfast Nachos
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From: Diabetic Living Magazine
Nachos for breakfast may sound a bit odd, but these are sure to delight everyone at your breakfast table—not just people with diabetes.
- By: Diabetic Living Magazine
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 4½ cups baked tortilla chips (3 ounces)
- ¼ teaspoon cumin seeds
- ½ cup canned black beans, rinsed and drained
- ½ cup bottled salsa
- 2 eggs
- 3 egg whites
- 3 tablespoons fat-free milk
- ⅛ teaspoon ground black pepper
- Nonstick cooking spray
- ½ cup shredded reduced-fat Mexican cheese blend (2 ounces)
Preparation
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Prep
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Ready In
- Divide chips among serving plates, spreading into single layers; set aside. In a dry small saucepan, heat cumin seeds over medium heat about 1 minute or until aromatic, stirring frequently. Stir in black beans and salsa. Cook for 1 to 2 minutes or until heated through, stirring occasionally. Remove from heat; cover and keep warm.
- In a medium bowl, whisk together eggs, egg whites, milk, and pepper. Coat a medium nonstick skillet with cooking spray; heat skillet over medium heat. Pour in egg mixture. Cook over medium heat, without stirring, until mixture starts to set on the bottom and around edge. Using a spatula or a large spoon, lift and fold the partially cooked egg mixture so that the uncooked portion flows underneath. Continue cooking for 2 to 3 minutes or until egg mixture is cooked through, but is still glossy and moist. Remove from heat immediately.
- Break up cooked eggs and spoon onto tortilla chips. Top with salsa mixture and cheese. Serve immediately.
- Serving size: 1 serving
- Per serving: 207 calories; 6 g fat(3 g sat); 4 g fiber; 26 g carbohydrates; 14 g protein; 13 mcg folate; 113 mg cholesterol; 2 g sugars; 547 IU vitamin A; 0 mg vitamin C; 273 mg calcium; 1 mg iron; 503 mg sodium; 205 mg potassium
- Nutrition Bonus: Calcium (27% daily value)
- Carbohydrate Servings: 1½
- Exchanges: 1½ starch, ½ medium-fat protein
