Brunch Nachos

• Vegetarian
• Gluten free

• Produce

  • 1 cup Black beans, canned
  • 2 ears Corn, Off The Cob Kernels

• Refrigerated

  • 4 Eggs

• Condiments

  • 1 Guacamole

• Baking & Spices

  • 1 Kosher salt and freshly cracked black pepper

• Snacks

  • 4 cups Tortilla chips

• Dairy

  • 1 tbsp Butter
  • 1 cup Cheddar cheese
  • 1 cup Pepper jack cheese

Found on thepioneerwoman.com

Description

Ingredients

• 4 To 5 Eggs
• 1 Tablespoon Butter
• 4 cups To 5 Cups Tortilla Chips
• 1 cup Shredded Cheddar Cheese
• 1 cup Shredded Pepper Jack Cheese
• 1 cup Canned Black Beans, Rinsed And Drained
• 2 ears Corn, Kernels Sliced Off The Cob
• Kosher Salt And Freshly Cracked Black Pepper, As Needed
• Guacamole, Pico De Gallo, And Sour Cream, For Garnish

Directions

• Preheat oven to 425ºF. Whisk together eggs until smooth. Season with salt and pepper. Melt butter in a medium nonstick skillet over medium high heat. Once melted, pour in whisked eggs and scramble. Remove eggs from heat when they still look a little bit runny, they will continue to cook in the oven. Lay chips on a baking sheet and pile them high with cheese, beans, corn and scrambled eggs. Transfer the baking dish into the oven and bake for 6--8 minutes, until cheese is melted. Remove baking sheet from the oven and top nachos with guacamole, salsa and sour cream. Serve immediately.