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Thursday, September 28, 2023

Summer time Squash Nachos


“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 sure in the event that they’re full of beans and veggies! The inspiration got here from – what else? – my never-ending provide of summer season squash via my weekly CSA share and this month’s Recipe ReDux theme:

Rise and Shine with a Savory Breakfast: The pattern of protein-packed breakfasts is catching on…and back-to-school time is looming. This month, present us new wholesome takes on consuming savory or dinner-inspired dishes for breakfast.

Summer time Squash Nachos for Breakfast! @tspbasil #thereciperedux Click on 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 Road Corn Breakfast Tostadas so I figured why not a model of breakfast nachos? Granted, this isn’t a fast morning meal you may seize and go however should you prep the toppings the day earlier than it solely takes about 5 minutes to rearrange and some extra minutes to zap below the broiler. And bonus: you may make particular person servings and save the toppings for an additional meal.

One serving of those breakfast nachos gives:

  • 460 energy
  • 16 grams of protein
  • 12 grams fiber
  • 24% of your day by day calcium, potassium, magnesium, and zinc wants
  • 21% of your day by day iron wants

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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Description

Nachos for breakfast? This dietitian says sure in the event that they’re full of beans and veggies!


  • 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 decrease sodium mild 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 contemporary cilantro for garnish


  1. Place a big skillet over medium warmth 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 till squash has softened, stirring sometimes. Take away from pan and put aside.
  3. Mash beans with a fork in a bowl. Stir in cumin.
  4. Put skillet again onto range and add remaining oil. Add beans and heat till heated via (2 – 3 minutes), stirring just a few occasions. Take away from range.
  5. Activate broiler.
  6. To assemble nachos, unfold out tortilla chips on a baking sheet with a lip. Unfold cooked squash and warmed bean mash on prime. Sprinkle with cheese and warmth below broiler till melted (about 1 1/2 – 2 minutes.) Control your broiler so that you don’t burn them.
  7. Take away and slide nachos off onto a serving platter. Prime with tomatoes, avocado, olives and cilantro. Serve instantly.

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



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