Breakfast nachos

Ingredients

• Pinto beans

  Mature seeds, canned

  2 cup or 480g

• Water

  Plain, clean water

  ¼ cup or 59g

• Chili powder

  Spices

  1 tsp or 3g

• Salt

  Table

  1 dash or 0.4g

• Egg

  Whole, fresh eggs

  4 extra large or 224g

• Pepper or hot sauce

  Ready-to-serve

  2 tsp or 9g

• Butter

  Unsalted

  1 tbsp or 14g

• Pepper

  Spices, black

  1 dash or 0.1g

• Cheddar cheese

  1 cup, shredded or 113g

• Tortilla chips

  Snacks, low fat, unsalted

  3 oz or 85g

• Salsa

  Sauce, ready-to-serve

  ½ cup or 130g

Directions

1. Drain and rinse beans. Place them in a small saucepan over medium heat. Add the water and chili powder and season with salt. Stir to combine and smash about half of the beans with the back of a fork. Cook, stirring occasionally, until warmed, about 5 minutes. Turn off heat.
2. Place eggs in a medium bowl and beat with a fork. Add hot sauce, season with a pinch each of salt and pepper, and beat to mix; set aside.
3. Melt the butter in a medium nonstick frying pan over medium-low heat until foamy, about 2 to 3 minutes. Swirl the butter in the pan until the pan is evenly coated. Pour in the beaten eggs and let sit undisturbed until the eggs just start to set around the edges, about 2 minutes.
4. Using a rubber spatula, push the eggs from the edges into the center. Let sit again for about 30 seconds, then repeat pushing the eggs from the edges into the center every 30 seconds until just set, about 1 1/2 minutes total. Remove the pan from the heat. Sprinkle the eggs with half of the cheese and stir to mix.
5. Divide the chips between serving plates and top evenly with the warm beans. Sprinkle remaining cheese evenly over the beans, spoon the eggs over top of the beans and cheese, and top with the salsa. Serve with guacamole and sour cream, if desired.