Roasted Chayote & Black Bean Breakfast Bowl

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.