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Honey Nut Squash Huevos Rancheros

Print Recipe
Course Breakfast, Snack
Servings 8 servings

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

Instructions
 

Honey Nut Squash Mash

  • 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.

For Tortillas

  • 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

  • In a small sauce pan over medium heat, mix beans (with can liquid) and seasonings. Let simmer to keep warm.

For Fried Eggs

  • 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

  • Spread squash hash over tortillas. Spoon black beans on top. Place egg on. Top with additional toppings: salsa, cheese, avocado.