This quick and easy recipe is rich in flavor and a delicious way to start your morning. Made with homemade crispy tortillas, topped with seasoned black beans, a fried egg, avocado, salsa, a sprinkle of cheese and the star ingredient: honey nut squash mash. Adding a perfectly sweet and savory taste to this well balanced breakfast.
I picked up some honey nut squash from the farmer’s market over the weekend and WOW how have I not tried these squash before??
They’re super sweet with more flavor and nutrients than regular butternut squash. They’re a great source of vitamin A with about 2-3 times as much beta-carotene in equal amounts of butternut squash. Having more flavor and nutrients, what’s not to love?
The squash adds a perfectly sweet and savory taste to every bite there’s no doubt it’ll have you coming back for more!
INGREDIENTS
- Crispy tortilla. I prefer to make these myself so I can control how much oil and salt I use but you could also buy the pre-made crispy tostadas.
- Mashed Honey Nut Squash. Easily the star of the show, this mash is the perfect balance between sweet and savory and adds a great fall/winter feel to the dish.
- Seasoned Black Beans. Elevate your usual canned black beans and add some spices to them! I used black beans, but pinto or kidney can also be substituted.
- Fried Egg. I mean need I really say more? Adding a fried egg to this you can’t go wrong.
Additional toppings…
- Avocado. Adds a great creamy texture to the dish.
- Salsa. Adds great brightness and freshness.
- Cheese. I used to feta for a nice salty taste.
- Lime. For a nice acidic and salty flavor.
Ingredients
Method
- Preheat oven to 400 degrees Fahrenheit. Cut squash in half lengthwise and remove seeds. Brush each half with olive oil and season with salt and pepper.
- Place on a foil-lined baking sheet, flesh side down. Roast for about 45-50 minutes or until very tender and can easily pierce with a fork.
- Let cool slightly and scoop out into a small bowl. Mash with cumin, chili powder, cinnamon, lime juice. Taste and add more salt and pepper to preference.
- Spray each side with oil. Place on a baking sheet and bake in oven for 6-8 minutes or until golden brown and crispy.
- In a small sauce pan over medium heat, mix beans (with can liquid) and seasonings. Let simmer to keep warm.
- Over medium heat, in a nonstick pan, heat enough olive oil just to cover the bottom. Once oil is hot, add in eggs one at a time with enough space in between. Cook until edges are golden brown, about two minutes. Cover with lid for a more well done yolk if preferred. Season with salt and pepper once cooked.
- Spread squash hash over tortillas. Spoon black beans on top. Place egg on. Top with additional toppings: salsa, cheese, avocado.