Name: Mexican Egg Nachos
Total time: 35 min
Yield: 4
Ingredients: 200g shredded skinless BBQ chicken; 400g can black beans, rinsed, drained; 2 tomatoes, diced; 1 long fresh green chilli, finely chopped, plus extra sliced chilli, to serve; 4 long green shallots, thinly sliced, plus extra to serve; 150g (3/4 cup) mild taco sauce, plus extra to serve; 200g plain corn chips; 40g (1/2 cup) grated cheddar cheese; 4 eggs; 1 avocado, thinly sliced or diced; 2 tbs fresh coriander leaves; 1 tbs lime juice, plus wedges to serve; 125g (1/2 cup) sour cream

Mexican Egg Nachos

Preparation time 35 mins
Serves 4 people
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Publication 24 April 2020
Categories
- Dinner Recipes
- Vegetarian

Ingredients

200g shredded skinless BBQ chicken
400g can black beans, rinsed, drained
2 tomatoes, diced
1 long fresh green chilli, finely chopped, plus extra sliced chilli, to serve
4 long green shallots, thinly sliced, plus extra to serve
150g (3/4 cup) mild taco sauce, plus extra to serve
200g plain corn chips
40g (1/2 cup) grated cheddar cheese
4 eggs
1 avocado, thinly sliced or diced
2 tbs fresh coriander leaves
1 tbs lime juice, plus wedges to serve
125g (1/2 cup) sour cream

Method

Preheat oven to 200°C/180°C fan-forced. Lightly spray a 2 litre (8-cup) baking dish with oil.
Combine chicken, black beans, tomato, chilli and shallots in a large bowl. Place corn chips in prepared dish. Top with the chicken mixture and sprinkle with the cheese. Make 4 indents in the nachos and carefully break an egg into each. Bake for 12-15 minutes or until eggs are cooked to your liking.
Meanwhile, combine avocado, coriander and lime juice in a bowl. Season with salt and pepper. Serve nachos topped with the avocado salsa, extra chilli, shallots, sour cream and lime wedges.