Servings: 3servings (recipe can easily be doubled)
kosher saltto taste
freshly cracked black pepperto taste
1 1/2cupscooked pinto beans or 1 candrained and rinsed
1/2cupgreen chile saucestore-bought is fine as well
sliced jalapenosif desired for topping
1/2cupshredded Mexican cheese blend or the cheese of your choice
3handfuls tortilla chips
Melt the butter in a skillet over medium heat. Pour in the eggs and gently scramble them. Let them cook without messing with them too much. Season with salt and pepper. When the eggs are barely solid, remove from the heat. You want to avoid overcooking them, because they will finish cooking in the pan while you assemble the nachos.
While the eggs are cooking, stir together the beans and the green chile sauce. Warm in the microwave for a couple minutes, or in a saucepan on the stove until hot. Spread the tortilla chips across the serving plates. Top with the beans and then with the eggs. Add jalapenos, if desired. Sprinkle with cheese and then microwave each plate for about 20 seconds just to melt the cheese. Alternatively, you can assemble the nachos on a large baking tray and then melt the cheese in the oven for a couple minutes. Enjoy!