Ingredients
Scale
- 4 oz thick-cut corn tortilla chips (choose sturdy chips to prevent sogginess)
- 1/2 cup black beans, rinsed and drained
- 1/2 cup cooked breakfast sausage crumbles or chopped hard-boiled eggs
- 3/4 cup shredded sharp cheddar or Mexican blend cheese
- 1/4 cup plain Greek yogurt (a high-protein substitute for sour cream)
- 2 tablespoons fresh salsa or pico de gallo
- Optional: Sliced jalapeños, avocado, or chopped cilantro
Instructions
- Arrange a single layer of sturdy tortilla chips on a microwave-safe plate or a small baking sheet if using an oven. Ensure the chips overlap slightly to create a solid base for the toppings. If you are making this ahead, portion out your beans and cooked protein into small containers so they are ready to grab and dump.
- Distribute the black beans and your choice of protein (sausage or eggs) evenly over the chips. Sprinkle the shredded cheese generously across the top. Place the plate in the microwave for 45 to 60 seconds until the cheese is completely melted and bubbly. If using an oven or air fryer, heat at 350°F for about 3-4 minutes to achieve maximum crunch.
- Remove the nachos carefully as the plate will be hot. Dollop the plain Greek yogurt in the center and spoon the salsa over the melted cheese. Add any fresh toppings like avocado or cilantro right before serving. Serve immediately while the chips are crisp and the cheese is stretchy.
- Cook Time: 5 minutes