Breakfast Nachos with Tajin Yogurt Sauce

This globally inspired breakfast brings a fun, flavorful twist to the morning meal. Whole-grain tortilla chips are layered with seasoned black beans, scrambled eggs, and a zesty Tajin yogurt sauce, then topped with optional low-fat cheddar and salsa. Each serving provides 17 grams of protein, 6 grams of fiber, and ⅛ cup of red/orange vegetables—supporting meal pattern requirements with bold flavors and reduced sodium. Designed for same-day service, it’s easy to batch prep, customize, and serve hot for a student-favorite breakfast experience.

Check out the Standardized Recipe Card and Step-by-Step Guide for more information including additional portion yields.

Instructions

1. Prepare eggs according to manufacturer’s directions. Defrost eggs the day before service if instructed.
2. Prepare beans. Preheat convection oven to 425°F. Drain beans, but do not rinse. Add a #10 can black beans, 2 cups salsa, 1 tbsp chili powder, 1 tbsp cumin, and 2 tbsp apple cider vinegar to each 2” deep steam table pan sprayed with pan release. Warm in oven covered until heated through, ~18-20 minutes. Heat to 135°F or higher for at least 15 seconds.
3. Assemble bowls. Layer 1 oz chips in boat, a #30 disher of black beans and #16 disher of scrambled eggs.
4. Offer 0.5 oz shredded cheddar cheese , 2 tbsp salsa, and 2 tbsp Tajin yogurt sauce as condiments.