Crispy wonton chips are topped with cheddar cheese, Mexican-spiced black beans, and baked until cheese is melted, before being topped with an over-easy egg. Serve with homemade Pico de Gallo.
Pico de Gallo: (makes 3 cups)
- 3 Roma tomatoes, seeds removed, diced
- 1 cup sweet onion, diced (250 mL)
- ½ cup chopped cilantro (125 mL)
- 1 jalapeño, seeds removed, diced
- Juice from 2 limes
- 1 tsp salt (5 mL)
- 1 package wonton wrappers, cut on a diagonal (approx. 60–65 wrappers) 220g
- 1 cup canola oil, for frying 250 mL
- 1 (19 oz) can black beans, drained and rinsed (540mL)
- 1 clove garlic, crushed
- 1 tbsp water (15 mL)
- 2 tsp chili powder (10 mL)
- 1 tsp cumin (5 mL)
- 1 cup grated cheddar cheese (250 mL)
- 6 eggs
- 4 green onion, sliced
- Optional garnishes: diced avocado, chopped cilantro, sour cream
In a medium bowl combine tomatoes, onion, cilantro, jalapeño, lime juice and salt, mix to combine; refrigerate until ready to use.
Heat oil in a medium non-stick pan over medium-high heat. Working in batches of 6-7, add wontons and fry 1 minutes per side. Using a slotted spoon or tongs, remove from oil and drain on paper towel. Repeat until no wontons remain.
In a medium bowl, add black beans and lightly mash with a fork. Add garlic, water, chili powder, and cumin, mix to combine.
Preheat oven to 375ºF (190ºC).
Spread wonton chips in an even layer on a parchment-lined baking sheet; top with black bean mixture and grated cheese.
Meanwhile, in a medium non-stick pan over medium heat, cook eggs over-easy or until desired doneness.
Remove wonton chips from oven, divide evenly among 6 plates. Top each with egg and sprinkle with green onions. Serve with Pico de Gallo and optional garnishes.
- To lower sodium content, use no salt added canned black beans
- Serve with a side of fruit salad or sliced raw vegetables
Keywords: Nachos, Huevos Rancheros Wonton Nachos, Bean Nachos, Black Bean Nachos