Breakfast Nachos

Ingredients

• Pinto beans

  Mature seeds, canned

  2 cup or 480g

• Water

  Plain, clean water

  4 tbsp 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, unsalted, white corn

  4 cup or 104g

• Salsa

  Sauce, ready-to-serve

  8 tbsp or 128g

Directions

1. Drain and rinse the pinto beans and place them in a small saucepan over medium heat. Add water, chili powder, and salt. Stir to combine and mash about half of the beans with the back of a fork. Cook, stirring occasionally, until warmed, about 5 minutes. Turn off the heat.
2. In a medium bowl, beat the eggs with a fork. Add hot sauce, a pinch of salt and pepper, and mix well. 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 to coat the pan evenly. Pour in the beaten eggs and let sit undisturbed until the edges start to set, about 2 minutes.
4. Using a rubber spatula, push the eggs from the edges to the center. Let sit for about 30 seconds, then repeat every 30 seconds until just set, about 1 1/2 minutes total. Remove from heat. Sprinkle half of the cheese over the eggs and stir to mix.
5. Divide the chips between plates. Top evenly with warm beans, remaining cheese, eggs, and salsa.