Roasted Chayote and Black Bean Tacos

Looking for some vegetarian tacos here is a delicious one.

Although chayote (Sechium edule) is typically prepared as a vegetable, it is in fact a fruit. It’s quite crunchy flesh can be eaten both raw and cooked. Around the world it is known by various names including merliton, christophene and chowchow. It is a member of the squash family and is referred to as the “vegetable pear. It is a rich a source of dietary fiber, anti-oxidants, minerals, vitamins. They are good sources of folate, vitamin c , zinc, copper and manganese.

Serves 2 (as a light main dish, 4 as a side)

Ingredients:

For the Green Chile Adobo
½ head of garlic, separated into unpeeled cloves
4 to 5 fresh serrano chiles, stems removed
1 large bunch cilantro (thick bottom stems cut off), roughly chopped (about 2 cups loosely packed)
1 large bunch flat-leaf parsley (thick bottom stems cut off), roughly chopped (about 2 cups loosely packed)
1 cup olive oil

Other Ingredients
2 generous teaspoons salt
4 large chayotes, peeled (if you wish), pitted and cut into ¾-inch chunks
2 tablespoons olive oil

Himalayan Pink Salt and cracked black pepper
2 tablespoons fresh lime (or lemon or other tart citrus) juice, plus a little finely grated zest from the rind

8 ounces black beans
2 ounces crumbled fresh goat cheese

Cilantro for garnish

Directions:

  • First, make the Green Chile Adobo. Set a large (10-inch) skillet over medium heat. Lay in the garlic and chiles and roast, turning regularly, until soft and browned in spots, about 10 minutes for the chiles and 15 for the garlic.
  • Cool until handleable, then slip off the garlic’s papery husks. Roughly chop everything (no need to remove the chile seeds). In a blender or food processor, combine the garlic and chiles with the cilantro, parsley, olive oil and salt. Process, stopping to scrape down the sides if necessary, until nearly smooth (it should look a little like pesto). Transfer to a pint-size jar (you’ll have plenty leftover) and set aside.
  • Turn on the oven to 425 degrees and adjust the rack to the middle. (If your oven has a convection setting, this is a good time to turn it on.)
  • Toss the chayote with the olive oil and a generous amount of pink himlayan salt (usually about ½ teaspoon) and cracked pepper (usually about ¼ teaspoon). Spread it onto a rimmed baking sheet, slide it into the oven and roast, turning every few minutes, until the chayote is beautifully browned and tender, about 25 minutes.
  • Remove from the oven and toss with 3 tablespoons of the Green Chile sauce. Mix in the cooked black beans
  • Squeeze some lemon juice
  • Create a lettuce taco. Add 2-3 tablespoon of the mixtures. Squeeze some lime juice. Sprinkle some crumbled goat cheese and garnish with some fresh cilantro
  • Serve with a side of jicama Pico de Gallo and some extra black beans.
  • Left over chayote can be used on a bed of fresh spring mix salad.