Meatless Breakfast Nachos makes for a great hangover cure. A pile of corn tortilla chips, sweet potato, corn, black beans, cheese, tomato salsa, avocados topped with fried eggs. It’s a crazy combination that works. Serve with Crema Mexicana or Sour Cream.
Meatless Breakfast Nachos is breakfast for a group who have enjoyed a boozy night out. However, one of you needs to be able to stand in front of the stove to make it happen. The rest can be say, less able to handle coordination, or heat from the oven, and well, standing up for 1 1/2 hours. Perhaps you should nominate the chef the night before to make sure your Meatless Breakfast Nachos is served when needed.
I like Meatless Breakfast Nachos because it’s a mixture of nourishing food and, let’s call them, high flavor foods. A dish high in flavor and texture, and has that added bonus of nourishing the body. What else can you ask for from your breakfast?
You may be wondering why Meatless Breakfast Nachos is a great hangover cure. Well here’s two reasons. First, abstaining from meat during breakfast is a good idea. The body requires energy to digest meat, and when you’re low on energy digesting meat can be taxing for the body. Second, Meatless Breakfast Nachos has at least four ingredients that counter the harm of excessive alcohol.
Eggs have more vitamins and minerals per calorie than most foods. They’re a good quality source of protein and B12, and most importantly they’re very satisfying.
This amazing fruit is a superfood, and packed full of nutrients. It contains what I call good fat, monounsaturated fats, which will improve brain activity and can help with that dizzy feeling you sometimes get after over-indulging.
The magnesium in black beans can help with that cloudy thumping head, and the fiber will help with digestion.
After a night of drinking, sugar levels can become elevated, sweet potato helps regulate blood sugar. It’s also a great source of fiber too.
This platter of Meatless Breakfast Nachos feeds at least four. Add more eggs as required, and if you want to add some bacon, or sausage, go right ahead, but just a little. Otherwise you’ll feel terribly weary and end up back in bed.
50 minPrep Time
40 minCook Time
1 hr, 30 Total Time
- 6 cups sweet potato (diced)
- 2 x 1 tbsp olive oil
- 1 tbsp garlic (minced)
- 3 cups corn kernels
- 3 cups black beans
- 16 oz corn tortilla chips
- 2 cups tomato salsa
- 3 cups shredded Mexican four cheese blend
- 2 haas avocados (sliced)
- 4 - 8 eggs
- Handful chopped cilantro
- Crema Mexicana or sour cream to serve
- Large baking tray
- Parchment paper
- Large platter to serve
- Line baking sheet with parchment paper
- Scatter diced sweet potato on baking tray into one single layer.
- Drizzle sweet potato with 1 tbsp of olive oil and place in preheated oven at 425 for approx. 15 mins.
- Remove sweet potato from oven once sweet potato is soft to the bite, but not crispy.
- Lift sweet potato using parchment paper and set aside.
- Heat 1 tbsp of olive oil in skillet then add garlic and saute until flavor releases.
- Add corn and black beans and saute for approx. 5-7 mins. The black beans should be just a little mushy.
- Place another layer of parchment paper on top of baking tray.
- Scatter tortilla chips on backing tray, then scatter sweet potato on top.
- Scatter black bean and corn mixture, then scatter tomato salsa.
- Scatter cheese on top - add a little more or less according to preference.
- Place the broiler on high, then place baking tray in the oven on the middle rack.
- Allow the cheese to melt, then remove from oven.
- Carefully lift away parchment paper with piled ingredients on top of serving platter, then drag away parchment paper and discard.
- Fry eggs as preferred.
- Scatter cilantro on top of the cheese, then layer avocado slices on top.
- Place eggs on top and serve immediately with Crema Mexicana or sour cream