A crisp, refreshing fruit typically enjoyed cooked in savory dishes, chayote is a great way to bulk up meals while providing vitamin C and fiber. This recipe features the chayote with black beans, eggs and queso fresco for a filling breakfast.
Roasted Chayote & Black Bean Breakfast Bowl
Total Time
55 mins
A crisp, refreshing fruit typically enjoyed cooked in savory dishes, chayote is a great way to bulk up meals while providing vitamin C and fiber. This recipe features the chayote with black beans, eggs and queso fresco for a filling breakfast.
Course:
Breakfast
Servings: 4
Ingredients
- 4 medium chayotes
- ½ medium yellow onion thinly sliced
- 1 teaspoon paprika
- ¼ teaspoon ground cumin
- ¼ teaspoon salt
- 2 tablespoons extra-virgin olive oil
- 2 cups cooked black beans
- 1 serrano pepper seeded and finely chopped
- ¼ cup fresh cilantro finely chopped, plus more for garnish
- 1 lime juiced
- 8 large eggs cooked sunny side up
- ¼ cup crumbled queso fresco
Instructions
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Preheat oven to 375°F.
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Peel chayotes and slice in half lengthwise. Remove and discard the seed from the core and chop the flesh into 1/2-inch chunks. Place on a large rimmed baking sheet and toss with onion, paprika, cumin, salt and oil. Spread evenly on the pan. Bake, flipping halfway through, until the chayote is tender, about 40 minutes.
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Meanwhile, toss black beans, serrano, cilantro and lime juice together in a medium bowl.
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To assemble breakfast bowls, evenly divide the chayote, bean mixture, eggs and queso fresco among 4 bowls. Garnish with cilantro, if desired.
You can find more details for this recipe at eatingwell.com: Roasted Chayote & Black Bean Breakfast Bowl
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