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Honey Nut Squash Huevos Rancheros

Print Recipe
Servings: 8 servings
Course: Breakfast, Snack
Ingredients Method

Ingredients
  

Honey Nut Squash Mash
  • 1 honey nut squash
  • 2 tbsp olive oil
  • salt and pepper to taste
  • ¼ tsp cumin
  • ¼ tsp chilli powder
  • ¼ tsp cinnamon
  • lime juice to taste, optional
Black Beans
  • 1 (14oz) can black beans
  • 1 tsp chilli powder
  • 1 tsp garlic powder
  • 1 tsp cumin
  • salt to taste
Toppings
  • 8 corn tortillas
  • 8 eggs
  • 1 avocado, sliced
  • ½ cup salsa,
  • 2 ounces feta cheese

Method
 

Honey Nut Squash Mash
  1. 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.
  2. 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.
  3. 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.
For Tortillas
  1. Spray each side with oil. Place on a baking sheet and bake in oven for 6-8 minutes or until golden brown and crispy.
For Black Beans
  1. In a small sauce pan over medium heat, mix beans (with can liquid) and seasonings. Let simmer to keep warm.
For Fried Eggs
  1. 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.
Putting it all together
  1. Spread squash hash over tortillas. Spoon black beans on top. Place egg on. Top with additional toppings: salsa, cheese, avocado.