Breakfast Nachos




30 min


30 min



  • 1/2 cup Brown Rice
  • 1/4 cup Quinoa
  • 1 block Baked Tofu (should be next to the other tofu at the store)
  • As much as you want Mild Cheddar
  • As much as you want Corn Chips (I used Food Should Taste Good Quinoa Chips)
  • 1/2 can or 7 oz Black Beans
  • 1 Pepper Green Pepper
  • 1/2 onion Yellow Onion
  • Hot Sauce (I use Cholula)
  • 1 Table Spoon Taco Seasoning


This is a recipe that is intended to inspire. One thing that I look forward to on the weekends is cooking breakfast for my family. One dish that both my wife and I enjoy is Huevos Rancheros. On the particular weekend that I created this masterpiece I didn’t have two key ingredients 6” corn tortillas and ranchero sauce or salsa. What I did have was Food Should Taste Good Chips, Cholula Sauce, and a desire to impress my wife with an awesome breakfast.


Take a swing at it and let me know what you do. You will see that I made two variations tofu and eggs. My wife doesn’t eat eggs but she love fried baked tofu.


  • Cook the rice and quinoa in a rice cooker with the taco seasoning
  • Heat the black beans on a frying pan or microwave. You can season them with salt and pepper if desired.
  • Slice and fry the tofu in a frying pan. Season with salt and pepper or soy sauce. Just searing each side.
  • Grade your fresh cheese. Or, open your bag of pre-shredded cheese. :\
  • Dice your pepper and onion and sauté with the cooking oil that you have handy.
  • After the rice & quinoa is done cooking mix it with the black beans, green pepper, and onion in a mixing bowl.
  • Build your nachos
  1. bed of chips
  2. topped with rice and veggie mix
  3. topped with tofu and cheese
  • The final step is to broil in the oven on high until the cheese has melted.



Breakfast Nachos

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