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.
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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