Omelet Nachos with Black Bean and Corn Salsa

Omelet Nachos with Black Bean and Corn Salsa
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 12 servings
  • Prep: 10 mins
  • Cook: 10 mins

Here;s a new take on nachos that uses black bean salsa, strips of scrambled eggs and feta cheese in place of the refried beans and queso sauce.


1/2cup black beans, drained and rinsed
1-- avocado, pitted, peeled and chopped
1/2cup fresh corn kernels
2tablespoons finely chopped cilantro
1tablespoon lime juice
1/4teaspoon cumin seeds
4-- eggs
1tablespoon water
1/2teaspoon salt
1/4teaspoon Coarsely ground black pepper
butter or cooking oil
6ounces tortilla chips, about 4 cups
1/4cup crumbled feta cheese


  1. To prepare salsa, combine beans, avocado, corn, cilantro, lime juice and cumin seeds. Mix well.
  2. To prepare nachos, place eggs, water, salt and pepper in a small bowl; whisk to combine. Heat a 12-inch nonstick skillet over medium-low heat. Add butter. When butter melts, add egg mixture. Stir gently but continuously until small pieces of cooked egg are surrounded by liquid egg. Stop stirring and cook just until egg is set but still shiny. Remove from heat. Slide egg onto cutting board and cut into shards, about 1/8-inch-by-2 inches long.
  3. Place tortilla chips on a large platter. Sprinkle egg strips over tortilla chips. Spoon salsa on top. Sprinkle with feta; serve immediately.

Recipe by Lisa Holderness and Wini Moranville

Nutritional Info *per serving

  • Calories 150
  • Glycemic Load 0
  • Fat 9g
  • Saturated Fat 2.5g
  • Polyunsaturated Fat 0.5g
  • Monounsaturated Fat 2g
  • Cholesterol 65mg
  • Sodium 300mg
  • Potassium 85mg
  • Carbohydrate 13g
  • Fiber 2g
  • Sugars 0g
  • Protein 4g
  • Trans Fat 0g
  • Vitamin A 2%
  • Vitamin C 2%
  • Calcium 4%
  • Iron 2%