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
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
-
Preheat oven to 375°F.
-
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.
-
Meanwhile, toss black beans, serrano, cilantro and lime juice together in a medium bowl.
-
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
