-Roma Tomato -Red Onion -Jalapeño -Black Beans -Cheddar Cheese -Eggs
-Salt -Pepper -Butter -Tortilla Chips -Sour Cream
Prep the toppings first, so they’re ready to go when you need them. Dice a Roma tomato, slice a jalapeño, and dice red onion. Rinse and drain a can of black beans, and shred the cheddar cheese.
Begin preheating the oven to 350ºF. Whisk eggs in a bowl with salt and pepper.
Heat butter in a large non-stick skillet over medium. Add the whisked eggs to a skillet and let them cook, gently folding and stirring, until they are mostly set, but still slightly wet. Do not cook the eggs fully here because they will cook more when the nachos are in the oven.
Line a large baking sheet with parchment paper for easy cleanup. Add tortilla chips to the baking sheet. The chips do not need to completely cover the surface of the baking sheet.
Add half of the scrambled eggs, half of the drained black beans, and half of the shredded cheddar.
Add a second layer of chips, eggs, beans, and cheese.
Bake the nachos in the fully pre-heated 350ºF oven for 5-7 minutes, or until the cheese is melted.
Quickly add your fresh and cold toppings like the tomato, onion, jalapeño, and sour cream. Serve hot!