Huevos Rancheros with Butternut Squash Filling

The other day I made one of our favorite comfort foods, Butternut Squash and Black Bean Enchiladas. Whenever I make them, I always end up with a little bit extra of the filling. Yesterday, as I was figuring out what to make for breakfast {more like brunch}, I decided to come up with a fresh take on the traditional huevos rancheros. I used the butternut squash and black bean mixture as the filling here. I toasted corn tortillas, added the filling, and topped it off with a fried egg. I then added diced avocado, fresh salsa, cilantro, and queso fresco. It was so yummy and a great hearty breakfast for those lazy weekend mornings. Definitely a great way to use leftovers!Huevos Rancheros with Roasted Butternut Squash and Black BeansFor the filling:1 1/4 cups Roasted butternut squash1/2 can of Black beans, drained and rinsed2 Tbsp. Cilantro, chopped1/4 cup Onion, diced1/2 Jalapeño pepper, seeded and diced {optional}To arrange:Corn tortillasRoasted butternut squash fillingFried eggsAvocado, dicedCilantro, choppedQueso fresco, crumbledSalsa1. On a cookie sheet, placed butternut squash. Drizzle with olive oil and add salt and pepper.2. In a preheated oven at 400 degrees F, roast the squash for about 20 minutes until tender.3. In a sautee pan coated with oil, mix roasted squash, black beans, cilantro, onion, and jalapeño pepper. Cook on high heat until the onion softens about 5 to 10 minutes.4. Lower your oven temperature to 375 F.5. While the filling cooks, on a cookie sheet place corn tortillas and toast them in the oven for about 10 minutes.6. Fry your eggs. We cooked them sunny side up.7. To prepare the huevos rancheros, place your tortillas on a plate, add butternut squash filling, top with the fried egg, and add diced avocado, cilantro, queso freso and salsa.8. Serve and enjoy!P.S. The recipe for the butternut squash will yield several cups of the filling. I did cut the recipe in half here for you. Double it and you can refrigerate the leftovers or make the enchiladas.