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.

EatingWell.com, May 2022

Gallery

Credit: Ali Redmond

Recipe Summary

total:
55 mins
active:
15 mins
Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°F.

    Advertisement
  • 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.

Nutrition Facts

2 eggs, 1 cup chayote, 1/2 cup beans & 1 Tbsp. cheese
402 calories; protein 24g; carbohydrates 34g; dietary fiber 12g; sugars 6g; fat 20g; saturated fat 5g; mono fat 10g; poly fat 3g; cholesterol 378mg; vitamin a iu 959IU; vitamin b3 niacin 2mg; vitamin b12 1mcg; vitamin c 20mg; vitamin d iu 87IU; vitamin e iu 4IU; folate 367mg; vitamin k 15mg; sodium 480mg; calcium 159mg; iron 4mg; magnesium 101mg; phosphorus 366mg; potassium 756mg; zinc 4mg; omega 6 fatty acid 2g; niacin equivalents 5mg; selenium 32mcg.
Advertisement