Breakfast Nachos

• FOR THE NACHOS:
• 2 Tablespoons Olive Oil, Divided
• 3 whole Eggs
• 1/2 whole Red Onion, Sliced
• 1/2 cans (4 Oz. Size) Fire Roasted Green Chilis, Sliced
• 1 bag Tortilla Chips, 16 Ounce Bag, Use As Many As You Like
• 1 cup Refried Black Beans
• 1 cup Shredded Pepper Jack Cheese
• 1 whole Avocado (peeled, Pitted And Sliced)
• FOR THE CHIPOTLE AIOLI:
• 1/4 cups Mayonnaise
• 1 Tablespoon Olive Oil
• 1 whole Lime, Juiced
• 1 whole Chipotle In Adobo, Minced
• Salt To Taste
• Pepper To Taste

1. Preheat oven to 400 F.
2. Combine all of the chipotle aioli ingredients in a small bowl. Cover and refrigerate.
3. Heat olive oil in two medium frying pans over medium heat.
4. Whisk eggs in a small bowl then add to one of the frying pans and scramble them until they reach your desired level of firmness.
5. While the eggs cook, add the onion and chilis into the second frying pan and saute about 5 minutes.
6. To assemble the nachos, place a layer of tortilla chips on a rimmed baking tray. Then add black beans, red onion/chili mixture, and eggs, then top with cheese.
7. Bake until cheese has melted and beans are warm, about 20-25 minutes. Make sure to keep an eye on them.
8. Top with avocado and chipotle aioli.
9. Enjoy!

nachos, olive oil, eggs, red onion, green chilis, tortilla chips, black beans, pepper, avocado, ubc, olive oil, in, salt, pepper

Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/breakfast-nachos/ (may not work)