Mmmm…..Nachos. I’ll always have a weakness for them. When I was growing up, I used to microwave some refrieds, chips, and cheese as an afternoon snack or weekend lunch. As I’ve gotten older, my nacho ingredients have expanded a bit, but like most of my favorite Mexican food, refried beans and cheese are still the foundation.
Jeff and I usually make nachos when the refrigerator starts to run a little low on food and we’re too lazy to go to the grocery store, or when we have extra olives or peppers or onions lying around that need to be eaten. This happened Monday night–I mean, who wants to go grocery shopping on a Monday? Not me. So while I was in spin class late that afternoon, I started brainstorming all of the dinner possibilities and decided that a little egg/bean mixture was in order. I know, I know, you’re not supposed to think about other things while you work out, but you have to have something to work for!
When I got home from the gym, Jeff and I put the rest of the pieces of the meal into place: “breakfast” nachos with eggs, refried black beans, fire roasted green chilis, avocado, and cheese topped with the chipotle aioli from these beauties. And of course, how could it be nachos without tortilla chips? Our local Costco has started carrying our favorite spiced chips from the local Lompoc Tortilla Company–I think I may have consumed about 1/2 a bag while I wrote this post…
While we were consuming enough nachos for about 8 people, Jeff said, “I like how you can add eggs to anything and call it breakfast.” Truer words have never been spoken.
Serves 4 (or 2 really hungry people!)
1 medium size bag tortilla chips
1 cup refried black beans
1 cup pepper jack cheese
1/2 red onion, sliced
1/2 can fire roasted green chilis, sliced
1 avocado, sliced
For the Chipotle Aioli:
1/4 cup mayonnaise
1 tablespoon olive oil
1 lime, juiced
1 chipotle in adobo, minced
Salt, to taste
Pepper, to taste
Pre-heat oven to 400 degrees.
Time: 35 minutes