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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
  1. Preheat oven to 375°F.
  2. 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.
  3. Meanwhile, toss black beans, serrano, cilantro and lime juice together in a medium bowl.
  4. To assemble breakfast bowls, evenly divide the chayote, bean mixture, eggs and queso fresco among 4 bowls. Garnish with cilantro, if desired.