This recipe features the chayote with black beans, eggs and queso fresco for a filling breakfast.
Peel chayotes and slice in half lengthwise.
Remove and discard the seed from the core and chop the flesh into 1/2-inch chunks.
Photo: Ali Redmond
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.
Garnish with cilantro, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
