Our breakfast nachos are basically a slacker ripoff of chilaquiles that delivers the same satisfaction of eating a pile-of-chips-covered-in-stuff without spending the time to craft a chile sauce or fry up leftover tortillas. If you find yourself with extra time, add some cooked Mexican chorizo and chop up some cilantro to sprinkle on top.
What to buy: We liked pinto beans in this dish because they were easy to mash and had a smooth consistency, but if you prefer black beans, they work, too.
This recipe was featured as part of our Easy Hot Breakfasts in 15 Minutes.
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