Name: Ranchero eggs and black beans
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 2/3 cup canned black beans, drained and rinsed; 130 g chayote squash, peeled and diced; 2 cloves garlic, minced; 1/2 tsp cumin; 1 tsp salt; 3 tbsp water; 2 large eggs; 6 large egg whites; 1 tsp avocado oil; 3 tbsp salsa; 1/4 cup fresh cilantro, chopped; 1 1/2 tsp lime juice

Nutrition

Per serving

522 calories

Protein: 44g; 34% of calories
Carbs: 48g; 37% of calories
Fat: 16g; 29% of calories

Instructions

Prep 15 min · Cook 0 min

Combine the chayote and water in a small saucepan over medium-high heat. Cover and cook for 5 minutes until the water is mostly evaporated and the chayote begins to soften. Stir in the minced garlic and cumin, and cook for 1 minute until fragrant.
Stir the black beans and half the salt into the saucepan. Reduce heat to medium and simmer uncovered for 5 minutes until the chayote is tender and the liquid has cooked away. Keep warm.
Heat the avocado oil in a nonstick skillet over medium heat. Pour the egg whites into the pan and cook for 1 minute until the edges are just set. Crack the whole eggs on top of the whites and season with the remaining salt. Cover the pan and cook for 3 minutes until the whites are fully opaque and the yolks are still soft. Done when whites are set and yolks are still soft.
Spoon the bean and chayote mixture into a bowl and top with the eggs. Drizzle with salsa and lime juice, then garnish with fresh cilantro.

Nutrition

Ingredients

Instructions

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