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Photo: Ali Redmond
Active Time:15 minsTotal Time:55 minsServings:4Jump to Nutrition Facts
Active Time:15 minsTotal Time:55 minsServings:4
Active Time:15 mins
Active Time:
15 mins
Total Time:55 mins
Total Time:
55 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients4medium chayotes½mediumyellow onion, thinly sliced1teaspoonpaprika¼teaspoonground cumin¼teaspoonsalt2tablespoonsextra-virgin olive oil2cupscooked black beans1serrano pepper, seeded and finely chopped¼cupfresh cilantro, finely chopped, plus more for garnish1lime, juiced8largeeggs, cooked sunny side up¼cupcrumbled queso fresco
Cook Mode(Keep screen awake)
Ingredients
4medium chayotes
½mediumyellow onion, thinly sliced
1teaspoonpaprika
¼teaspoonground cumin
¼teaspoonsalt
2tablespoonsextra-virgin olive oil
2cupscooked black beans
1serrano pepper, seeded and finely chopped
¼cupfresh cilantro, finely chopped, plus more for garnish
1lime, juiced
8largeeggs, cooked sunny side up
¼cupcrumbled queso fresco
DirectionsPreheat 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.Originally appeared: EatingWell.com, May 2022
Directions
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.
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.
Originally appeared: EatingWell.com, May 2022
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Nutrition Facts(per serving)402Calories20gFat34gCarbs24gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
