“Rise and Shine” Summer Squash Nachos

Nachos for breakfast? This dietitian says yes if they're packed with beans and veggies! Summer Squash Nachos recipes at Teaspoonofspice.com

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

Nachos for breakfast? This dietitian says yes if they're packed with beans and veggies! Summer Squash Nachos recipes at Teaspoonofspice.com

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!

Nachos for breakfast? This dietitian says yes if they're packed with beans and veggies! Summer Squash Nachos recipes at Teaspoonofspice.com

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“Rise and Shine” Summer Squash Nachos

Nachos for breakfast? This dietitian says yes if they're packed with beans and veggies! Summer Squash Nachos recipes at Teaspoonofspice.com

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

  • Author: Deanna Segrave-Daly

Ingredients

Scale
  • 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

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.

Nachos for breakfast? This dietitian says yes if they're packed with beans and veggies! Summer Squash Nachos recipes at Teaspoonofspice.com

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Nachos for breakfast? This dietitian says yes if they're packed with beans and veggies! Summer Squash Nachos recipes at Teaspoonofspice.com

Welcome!

We’re Serena & Deanna, two dietitians who love food as much as you do!  

We're also moms and business owners who share our family recipes, healthy kitchen hacks and nutrition adventures while keeping it real in the kitchen with you.

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