Ingredients with Measurements:
- 2 chayote squash, peeled and diced into 1/2-inch cubes
- 1 tablespoon olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 cup cooked black beans
- 1/4 cup diced red onion
- 1/4 cup diced bell pepper
- 1/4 cup chopped cilantro
- 8 small corn tortillas
Special Equipment Needed:
- Large skillet
- Cutting board
- Knife
Step-by-Step Instructions:
1. Heat a large skillet over medium-high heat.
2. Add the olive oil and diced chayote squash to the skillet.
3. Sprinkle the cumin, chili powder, garlic powder, onion powder, smoked paprika, sea salt, and black pepper over the chayote squash.
4. Cook the chayote squash for 8-10 minutes, stirring occasionally, until the squash is tender and lightly browned.
5. Add the cooked black beans, red onion, bell pepper, and cilantro to the skillet.
6. Cook for an additional 3-5 minutes, stirring occasionally, until the vegetables are tender.
7. Heat the tortillas in a dry skillet over medium heat for 1-2 minutes per side.
8. To assemble the tacos, spoon the chayote and black bean mixture into the tortillas.
Time:
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Temperature: Medium-high heat
Serving Size: 8 tacos
Nutritional Information:
Calories: 135
Fat: 4g
Carbohydrates: 21g
Protein: 5g
Substitutions for Ingredients:
- Chayote squash: zucchini, summer squash, or sweet potato
- Black beans: pinto beans, kidney beans, or chickpeas
- Red onion: white onion, yellow onion, or shallot
- Bell pepper: jalapeno, poblano, or Anaheim
- Cilantro: parsley, basil, or oregano
Variations:
- Add diced avocado or guacamole
- Top with shredded cheese or vegan cheese
- Add salsa or hot sauce
Tips and Tricks:
- For a spicier taco, add more chili powder or diced jalapenos.
- For a smokier flavor, add a few drops of liquid smoke.
- For a creamier texture, add a few tablespoons of vegan sour cream or plain Greek yogurt.
Storage Instructions:
Store the cooked chayote and black bean mixture in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat the chayote and black bean mixture in a skillet over medium heat for 5-7 minutes, stirring occasionally.
Presentation Ideas:
- Serve the tacos on a platter with a side of salsa and guacamole.
- Top the tacos with shredded lettuce, diced tomatoes, and vegan cheese.
- Serve the tacos with a side of Mexican-style rice and beans.
Garnishes:
- Chopped cilantro
- Diced red onion
- Sliced jalapenos
- Sliced radishes
- Sliced avocado
Pairings:
- Mexican-style rice
- Refried beans
- Guacamole
- Salsa
- Margaritas
Suggested Side Dishes:
- Mexican-style rice
- Refried beans
- Guacamole
- Salsa
Troubleshooting Advice:
- If the tacos are too dry, add a few tablespoons of water or vegetable broth to the skillet.
- If the tacos are too spicy, add a few tablespoons of vegan sour cream or plain Greek yogurt.
Food Safety Advice:
- Store the cooked chayote and black bean mixture in an airtight container in the refrigerator for up to 5 days.
- Reheat the chayote and black bean mixture in a skillet over medium heat for 5-7 minutes, stirring occasionally.
Food History:
Chayote squash is native to Mexico and Central America and has been cultivated for centuries. It is a popular ingredient in Mexican cuisine and is often used in tacos, soups, and salads.
Flavor Profiles:
The chayote and black bean mixture has a savory and slightly smoky flavor with a hint of sweetness from the chayote squash.
Serving Suggestions:
- Serve the tacos with a side of Mexican-style rice and beans.
- Top the tacos with shredded lettuce, diced tomatoes, and vegan cheese.
- Serve the tacos with a side of guacamole and salsa.
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Region: Mexican