“Rise and Shine” Summer Squash Nachos

Nachos for breakfast? This dietitian says yes if they’re packed with beans and veggies! The inspiration came from – what else? – my unending supply of summer squash through my weekly CSA share and this month’s Recipe ReDux theme:

Rise and Shine with a Savory Breakfast: The trend of protein-packed breakfasts is catching on…and back-to-school time is looming. This month, show us new healthy takes on eating savory or dinner-inspired dishes for breakfast.

Summer Squash Nachos for Breakfast! @tspbasil #thereciperedux Click To Tweet

I’ve made Egg Mushroom Kale Breakfast Burritos and Mexican Street Corn Breakfast Tostadas so I figured why not a version of breakfast nachos? Granted, this isn’t a quick morning meal you can grab and go but if you prep the toppings the day before it only takes about 5 minutes to arrange and a few more minutes to zap under the broiler. And bonus: you can make individual servings and save the toppings for another meal.

One serving of these breakfast nachos provides:

• 460 calories
• 16 grams of protein
• 12 grams fiber
• 24% of your daily calcium, potassium, magnesium, and zinc needs
• 21% of your daily iron needs

Not too shabby for a plate of nachos!

“Rise and Shine” Summer Squash Nachos

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5 from 1 reviews

• Author: Deanna Segrave-Daly

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Description

Nachos for breakfast? This dietitian says yes if they’re packed with beans and veggies!

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Ingredients

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• 2 tablespoons canola oil
• 1 garlic clove, minced
• 5 cups diced yellow squash or zucchini (about 2 medium sized)
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 2 (15 ounce) cans lower sodium light kidney beans or cannellini beans, drained and rinsed
• 1 teaspoon cumin
• 1/2 of a 14.5 ounce bag of tortilla chips
• 4 ounces Pepper Jack cheese
• 1 cup diced tomatoes
• 1 avocado, pitted and diced
• 1 (2.25 ounce) can sliced black olives
• Chopped fresh cilantro for garnish

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Instructions

1. Place a large skillet over medium heat and add 1 tablespoon oil.
2. Add garlic and saute for 1 minute. Add squash, pepper and salt. Saute for about 10 -12 minutes or until squash has softened, stirring occasionally. Remove from pan and set aside.
3. Mash beans with a fork in a bowl. Stir in cumin.
4. Put skillet back onto stove and add remaining oil. Add beans and warm until heated through (2 – 3 minutes), stirring a few times. Remove from stove.
5. Turn on broiler.
6. To assemble nachos, spread out tortilla chips on a baking sheet with a lip. Spread cooked squash and warmed bean mash on top. Sprinkle with cheese and heat under broiler until melted (about 1 1/2 – 2 minutes.) Keep an eye on your broiler so you don’t burn them.
7. Remove and slide nachos off onto a serving platter. Top with tomatoes, avocado, olives and cilantro. Serve immediately.