Breakfast Nachos
Servings: 4 as main, 6 as a side
Ingredients
- 8 waffles or large pancakes
- 1 recipe refried black or pinto beans see notes or 1 15-ounce can of refried beans
- ½ pound bacon cooked or cooked crumbled sausage, if you like it (this can be plant-based as well like the jackfruit taco “meat” from April 2022 class)
- 1 cup shredded Monterey Jack cheese I don’t go heavy on the cheese, but you can if you like it! or my vegan cheese sauce
- 8 large eggs
- 1 Tablespoon water
- 1 ½ Tablespoons avocado oil unsalted butter, plant butter, or ghee
- 1 teaspoon sea salt
- Freshly ground black pepper to taste
- Suggested toppings that go on after the sheet pan comes out of the oven: avocado or guacamole salsa or diced tomatoes, sliced green onions or pickled onions, fresh cilantro, fresh thinly sliced jalapeno or pickled jalapeno. These are the obvious ones and so delicious. But if you have leftover cooked bell peppers or other vegetables that would make sense here, dice them up and go for it. You can serve hot sauce on the side.
Instructions
- Preheat the oven to 400 degrees.
- Toast waffles in a toaster oven, but don't let them get too dark. They will eventually go in the oven with toppings.
- Spread beans on waffles and cut into quarters. Arrange in one layer on a sheet pan lined with unbleached parchment paper.
- Sprinkle with cooked bacon and cheese and bake until cheese is melted, about 7 minutes.
- In the meantime, make the eggs. Beat the eggs with a tablespoon of water and 1 teaspoon of salt. Preheat a pan over medium heat and add your fat of choice. Lower heat to medium-low and pour in eggs. Stir occasionally until just cooked.
- Top the waffles with eggs and whatever toppings you like.
Notes
REALLY QUICK REFRIED BEANS
1 Tablespoon avocado oil or olive oil
¼ onion, diced or 1 shallot, diced
½ jalapeno, seeded and diced
1-2 sprigs cilantro, chopped (optional)
Pinch of ground cumin
1 15-ounce can of black or pinto beans + the can liquid
Sea salt to taste
Optional lime juice or a splash of red wine vinegar 1. Warm a saucepan over medium-low heat. Add oil and warm it through. Sauté onion and jalapeno until tender and translucent. You can even cover it and reduce the heat to low if you’d like. This should take about 5 minutes. Stir in the cilantro and cumin. Then add the entire can of beans plus the liquid. Increase the heat to medium high and bring to a simmer. Cover, lower heat and cook until the flavors have melded and the beans are warmed through, about 10 minutes (honestly, if you’re crunched for time, you can just cook until hot.)
2. Taste for salt before you add any. Different brands contain different amounts of salt. Season to taste. If you like a little acidity, add a splash (like a teaspoon) of red wine vinegar or lime juice.
3. You can mash the beans to make them thicker or even puree them with an immersion blender.
1 Tablespoon avocado oil or olive oil
¼ onion, diced or 1 shallot, diced
½ jalapeno, seeded and diced
1-2 sprigs cilantro, chopped (optional)
Pinch of ground cumin
1 15-ounce can of black or pinto beans + the can liquid
Sea salt to taste
Optional lime juice or a splash of red wine vinegar 1. Warm a saucepan over medium-low heat. Add oil and warm it through. Sauté onion and jalapeno until tender and translucent. You can even cover it and reduce the heat to low if you’d like. This should take about 5 minutes. Stir in the cilantro and cumin. Then add the entire can of beans plus the liquid. Increase the heat to medium high and bring to a simmer. Cover, lower heat and cook until the flavors have melded and the beans are warmed through, about 10 minutes (honestly, if you’re crunched for time, you can just cook until hot.)
2. Taste for salt before you add any. Different brands contain different amounts of salt. Season to taste. If you like a little acidity, add a splash (like a teaspoon) of red wine vinegar or lime juice.
3. You can mash the beans to make them thicker or even puree them with an immersion blender.