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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.