At this point you know, healthy eating is my jam, but once in a while, a girl just wants her nachos. And there is no better time than Superbowl Sunday, especially when the Patriots are in it!
TB12 <3
When it comes to the Superbowl everyone has their traditions, what are yours? For my family, I am somewhat embarrassed to admit its Cohen’s mini hotdogs. Is it just my family, or do all Jewish families eat Cohen’s mini hotdogs for all holidays (we even eat them for Thanksgiving).
So mini hotdogs are certainly on the menu, but on Sunday I will also be making these sheet pan nachos. Because what is there not to like about a sheet pan full of nachos with taco seasoning, avocado, and a fried egg…
I can’t think of anything?
Sheet Pan Taco Nachos
Nachos, because its the Superbowl, and nachos are just essential
Ingredients
- 1 6 oz bag of tortilla chips (I used half a bag each of Late July Blue Corn and Sweet Potato Chips)
- 4-6 oz of Low-fat Shredded Mexican blend cheese
- 1/2 cup of black beans
- 2 tbsp taco seasoning
- 1 tsp of olive oil
- 1 onion , chopped
- 1/2 avocado
- 1 egg
Instructions
-
Preheat the oven to 350 degrees Fahrenheit.
-
Spread the chips on sheet pan, followed by the cheese, black beans, and taco seasoning.
-
Place the pan in the oven. Cook in the oven for 10-15 minutes.
-
In a small sauce pan, add the olive oil and onions. Cook for 10 minutes or until browned.
-
Take the pan out of the oven, spread the onions on top.
-
Slice the avocado and place on top of the nachos.
-
In a small sauce pan, cook one egg over easy.
-
Place the egg on top and crack.
If you are looking for other Superbowl recipes how about any of these?
Be sure to follow figsandflour on instagram and tag your recipes with#figsandflour! You can also follow the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!
