Chandon Clenard
Senior General Manager
Stanford University

Taco Fiesta Black Bean Breakfast Bowl

Recipe courtesy of Chef Chandon Clenard
Sponsor: Bush’s Best

Serves: 4

Ingredients

Cilantro Pumpkin Seed Pesto

• 1 bunch cilantro
• ½ cup roasted salted pumpkin seeds (green variety)
• 1 clove garlic
• ½ tsp ground cumin
• 2 Tbsp lime juice
• 2 Tbsp orange juice
• 1/2 cup extra-virgin olive oil
• ¼ tsp salt

Black Bean Breakfast Bowl:

• 2 ea large red sweet potatoes, peeled and diced into 2-in pieces
• As needed olive oil
• To taste salt and pepper
• 2 ea red bell pepper, sliced into ¼-in strips
• 1 ea white onion, sliced into ¼-in strips
• 1 (16-oz) can Bush’s Taco Fiesta Black Beans, drained, liquid reserved
• 4 ea large eggs
• 1 ea avocado, diced into large cubes
• ½ cup crumbled Cotija or feta cheese

Directions

1. For the cilantro pumpkin seed pesto: wash, dry, and rough chop the cilantro leaves and stems. Combine all ingredients in a container and blend with an immersion blender until well incorporated and fairly smooth. You can also pulse in a blender.
2. For the Black Bean Breakfast Bowl: heat the oven with 2 sheet pans inside to 425 degrees F. In a mixing bowl, toss the sweet potatoes with 1 Tbsp olive oil and season with salt and pepper. Spread evenly on one of the hot pans in a thin layer. Roast for 18 to 20 minutes, until lightly caramelized and tender. Stir every 5 minutes.
3. Meanwhile, in a mixing bowl, toss the red peppers and onions with 2 Tbsp olive oil and season with salt and pepper. Spread evenly and in a thin layer on the remaining preheated sheet pan. Roast for 12 to 15 minutes, until lightly caramelized and tender.
4. At service, warm the Taco Fiesta Black Beans with some of the liquid from the can. Rewarm the vegetables if necessary.
5. Cook an egg to your liking. On a plate, place mounds of roasted vegetables, avocado, and Taco Fiesta Black Beans around in a circle, top with the egg, garnish with cilantro pesto and cheese, and serve.

Chef’s Notes

The sweet potatoes and charred vegetables can be cooked ahead of time and reheated before serving.

Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley & Bree Williams