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Refried Bean & Roasted Chayote Tacos

with Tomatillo Salsa, Crema & Cilantro

Cooking time

25 minutes




600 /serving

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.

We will send you:

  • 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)

Contains: Milk, Sulphites, Wheat

You will need:

Medium pot
Medium pan
Sheet pan
Olive oil
Salt & pepper (S&P)
Parchment paper
Aluminium foil
Total Fat
21 g
Saturated Fat
7 g
1260 mg
Total Carb
87 g
15 g
22 g
23 g
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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.
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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.
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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.
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Make the salsa
In a medium pan, heat a drizzle of oil on medium-high. Sauté the tomatillos and remaining garlic, stirring occasionally and crushing the tomatillos, 5 to 6 min., until completely softened. Transfer to a bowl to cool. Add the lime juice and cilantro stems; season with S&P.
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Warm the tortillas
Stack and tightly wrap the tortillas in a large piece of foil. Warm directly on an oven rack, 6 to 8 min., until heated through. Keep wrapped until ready to serve.
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Plate your dish
Divide the tortillas between your plates. Top with the refried beans, chayote, salsa and crema. Garnish with the remaining cilantro leaves. Bon appétit!