Huevos Rancheros Breakfast Nachos
SERVES 4 (^2 ⁄ 3 cup salsa mixture +^1 ⁄ 4 cup egg each)
Divide 3 oz. baked tortilla chips among bowls. In a small saucepan heat
and stir^1 ⁄ 4 tsp. cumin seeds over medium heat 1 minute or until aromatic.
Stir in^1 ⁄ 2 cup each salsa and canned no-salt-added black beans, rinsed
and drained; heat. Keep warm. Whisk 2 eggs, 3 egg whites, 3 Tbsp. fat-free
milk, and^1 ⁄ 8 tsp. black pepper. Coat a medium nonstick skillet with
nonstick cooking spray; heat over medium. Add egg mixture. Cook,
without stirring, until mixture starts to set. Li and fold egg mixture so
uncooked portion flows underneath. Cook 2 to 3 minutes or until cooked
but still glossy. Spoon over chips. Top each with salsa mixture and 2 Tbsp.
shredded reduced-fat Mexican cheese blend.
TIP Use chips that contain 7 grams or less fat per ounce.
PER SERVING: 226 CAL. | 8 G TOTAL FAT (3 G SAT. FAT) | 102 MG CHOL.
471 MG SODIUM | 26 G CARB. | 3 G FIBER | 2 G SUGARS | 13 G PRO.