Ingredients and Weight:
- 1 (12-ounce) bag tortilla chips
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can corn, drained
- 1 bell pepper, chopped (about 1 cup)
- 1 onion, chopped (about 1 cup)
- 2 cloves garlic, minced
- 8 large eggs
- 1 cup milk
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
Preparation Time:
10 minutes
Cooking Time:
15 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 350°F (175°C).
- Spread tortilla chips evenly on a large baking sheet.
- In a large skillet, heat some oil over medium heat. Add bell pepper, onion, and garlic, and cook until softened.
- Stir in black beans and corn, and cook for a few minutes more.
- In a large bowl, whisk together eggs and milk. Season with salt and pepper.
- Add tortilla chips to the skillet with the vegetables, and pour in the egg mixture.
- Cook and stir until eggs are cooked through, about 5-7 minutes.
- Sprinkle with cheddar cheese and cilantro.
- Bake for 10-12 minutes, or until cheese is melted and bubbly.
Nutritional Information:
- Serving Size: 1/8 of the recipe
- Calories: 350
- Fat: 15g
- Protein: 20g
- Carbohydrates: 35g
- Fiber: 7g
Dish Characteristics:
- Savory and comforting
- Cheesy and flavorful
- Easy to make and perfect for breakfast, brunch, or lunch
User Comments:
- "This was a delicious and easy way to use up leftover tortilla chips."
- "The bell peppers and onions added a nice crunch and sweetness to the scramble."
- "I love that this dish is so versatile. You can add any toppings you like."
- "This was a hit with my whole family."
- "I would definitely make this again."
Special Precautions and Tips:
- If you don't have black beans or corn, you can use any other canned beans or vegetables you like.
- You can also add other toppings to your scramble, such as avocado, salsa, or sour cream.
- If you are using fresh tortilla chips, break them into smaller pieces before adding them to the skillet.
