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Refried bean roasted chayote tacos - Extra large standard

Refried Bean & Roasted Chayote Tacos

with Tomatillo Salsa, Crema & Cilantro

600 cals

25 mins

Description

Oye como va! All you have to do is follow the rhythm of this recipe, and in a few easy steps you’ll be sitting down to a tasty Mexican-minded meal. Those tomatillos are just waiting to be released from their husks for a sensational warm salsa. Heap your tortillas with refried beans cooked down with garlic, and uplifted with cilantro and citrus. To add texture, top each taco with hot roasted cubes of chayote and a dollop of crema.

Contains:

Milk, Sulphites, Wheat

Ingredients

for 2 servings

(Double for 4 portions)

  • 340g Tomatillos (or green tomatoes)

  • 1 Bunch of cilantro

  • 2 Garlic cloves

  • 1 Lime (or lemon)

  • 1 Chayote

  • 30g Vegetable demi-glace

  • 540ml Black beans (canned)

  • 60ml Crema

  • 6 Wheat flour tortillas

  • 11g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, coriander seeds, black pepper, cumin, onion, oregano, lime oil)

Nutrition

Total fat

21g

Saturated Fat

7g

Sodium

1260mg

Total carbs

87g

Sugar

15g

Protein

22g

Fibres

23g

Recipe Instructions

Refried Bean & Roasted Chayote Tacos - Step #1 Roast the chayote
Step 1: Roast the chayote
Preheat the oven to 450°F. Peel and medium-dice the chayote. On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P. Arrange in a single layer and roast, flipping halfway, 20 to 25 min., until tender.
Refried Bean & Roasted Chayote Tacos - Step #2 Mise en place
Step 2: Mise en place
Drain and rinse the beans. Zest and juice the lime. Remove the husks from the tomatillos; rinse and medium-dice. Mince the garlic. Roughly chop the cilantro leaves and stems, keeping them separate.
Refried Bean & Roasted Chayote Tacos - Step #3 Make the refried beans
Step 3: Make the refried beans
In a medium pot, heat a drizzle of olive oil on medium-high. Sauté ½ the garlic, 30 sec. to 1 min., until fragrant. Add the beans, demi-glace, remaining spices and ½ cup water (double for 4 portions). Cook, stirring occasionally, 6 to 8 min., until the liquid has reduced in volume by about ¾. Remove from the heat and mash the beans to create a thick paste. Stir in ½ the cilantro leaves and the lime zest; season with S&P. Set aside in a warm spot.