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Recipe

Pinto Bean, Chayote, and Corn Stew

Servings: 4

Chayote is a Mexican squash with a single seed, firm flesh, and mild flavor. If you can’t find chayote, substitute zucchini or summer squash.

Ingredients

  • 3 tsp. vegetable oil
  • 1 medium yellow onion, diced
  • 1 medium red bell pepper, diced
  • 1 chayote, peeled, cored, and diced, or 1 zucchini or summer squash, seeded and diced
  • 3 medium cloves garlic, minced
  • 2 tsp. ground cumin
  • 3/4 tsp. chili powder
  • Kosher salt
  • 1 14-1/2-oz. can fire-roasted diced tomatoes
  • 1 13-1/2-oz. can pinto beans, undrained
  • 1 cup fresh or thawed frozen corn kernels
  • 1 Tbs. fresh lime juice
  • Freshly ground black pepper
  • 1 avocado, pitted, peeled, and sliced

Nutritional Information

  • Calories (kcal) : 380
  • Fat Calories (kcal): 150
  • Fat (g): 17
  • Saturated Fat (g): 2.5
  • Polyunsaturated Fat (g): 4.5
  • Monounsaturated Fat (g): 8
  • Cholesterol (mg): 0
  • Sodium (mg): 1240
  • Carbohydrates (g): 53
  • Fiber (g): 15
  • Sugar (g): 13
  • Protein (g): 12

Preparation

Heat the oil in a large saucepan over medium-high heat. Add the onion, and cook, stirring often, until translucent and just beginning to brown, about 4 minutes. Add the bell pepper, chayote, garlic, cumin, chili powder, and 1 tsp. salt. Cook, stirring, until the vegetables soften, about 4 minutes.

Add the tomatoes, beans, 1/2 tsp. salt, and 1 cup water. Reduce the heat, and simmer, uncovered, until the chayote is tender, about 8 minutes (2 to 3 minutes if using zucchini). Add the corn, and heat through about 1 minute. Add the lime juice, and season to taste with salt and black pepper. Serve in wide bowls garnished with the avocado.

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