“Rise and Shine” Summer Squash Nachos

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

  • Author: Deanna Segrave-Daly


  • 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


  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.