Vegetarian Chayote Tacos

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Last Updated on March 25, 2021 by Britt Ervin

Vegetarian Chayote Tacos – These chipotle chayote tacos are both healthy and delicious with freshly made tortillas. A perfect option for Meatless Monday.

Chipotle Chayote Blue Corn Tortillas

ALL ABOUT CHAYOTE

These Mexican-inspired Vegetarian Chayote tacos are perfect for celebrating Cinco de Mayo, or enjoying any taco night at home. Homemade blue corn tortillas are loaded with veggies sauteed with chipotle peppers and spices for a savory, satisfying meatless meal.

WHAT IS CHAYOTE?

Before we get started on the recipe, a little bit about peeling chayote.  For some of you, chayote may be an unfamiliar product.  You may have seen them in the market individually wrapped in plastic and thought – that can’t be good…but they are! Chayote is a very fresh tasting squash. It cooks very quickly and has a taste similar to cucumber.

Note: Chayote has an enzyme that makes some people’s hands itch. My mom just squeezes a little lime juice on them and then it does not bother her. However, I have the most unusual food allergies – I’m not allergic to peanuts, shrimp or strawberries, which are common. Instead, I’m allergic to Brazil nuts and white yams. Even with lime, my hands will itch uncontrollably for hours. For this reason, I always wear rubber gloves when I am peeling chayote. If you’ve never had them before and are not sure how your skin is going to react, I would recommend wearing gloves. However, even though it bothers my hands, it does nothing to me when I eat them…so that’s a fact I am grateful for.

Normally, I would just throw the peels in the garbage. This time, however, I am saving them to try this chutney. They are going into the freezer and once I have enough, Chayote Peel Chutney is going to be on the menu. If you want to make use of the entire vegetable, I suggest you do the same. Peel the chayote, then cut in half and using a spoon, scoop out the core and now you can cook chayote the way you desire.

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VEGETARIAN CHAYOTE TACOS

These meatless veggie tacos feature cooked chayote and aromatics. The spicy chayote filling is a wonderful way to enjoy Vegetarian Mexican food. You can even just have it with rice if you don’t want to go through the work of making the tortillas.

INGREDIENTS YOU NEED TO MAKE CHIPOTLE CHAYOTE

  • oil
  • garlic cloves
  • scallions
  • chayote
  • tomato
  • chipotles in adobo sauce

Chayote Filling -edit

Sure you can buy the tortillas, but why not try making them at home yourself! Blue corn has a higher protein content than yellow or white cornmeal. Not only is a healthier alternative, these blur corn tortillas also have an earthier, more savory flavor.

INGREDIENTS YOU NEED TO MAKE BLUE CORN TORTILLAS

  • blue corn flour
  • salt
  • all purpose flour
  • oil for cooking

blue corn tortillas -edit

 

HOW TO MAKE VEGETARIAN CHAYOTE TACOS WITH BLUE CORN TORTILLAS

STEP #1 – MAKE THE BLUE CORN TORTILLAS

Firstly, Combine the blue corn flour and the salt in a bowl. Add water, stir, and then mix in the all purpose flour. Cover the dough with a damp towel and let rest for 30 minutes.

dough -edit

Next, divide the dough into 7 equal portions and lightly dust your work surface with flour. Get a skillet hot and brush with oil. Use your hands and a rolling pin to work the dough out into thin, even round tortillas. Each should be about 5-6″ in diameter.

tortilla -edit

Cook the tortillas in the hot skillet for a few minutes on each side, until lightly browned in spots. Set aside on a plate while you prepare the chayote.

STEP #2 – MAKE THE CHIPOTLE CHAYOTE

In a clean skillet, heat oil and saute the garlic and scallions for a minute or so. Add the chopped tomatoes and chayote, and cook for another 5 minutes as you stir.

Next, add the chopped chipotle peppers. Stir and continue to cook for 10 minutes. Taste, and add salt as needed.

chayote -edit

STEP #3 – ASSEMBLE THE VEGETARIAN CHAYOTE TACOS

Fill the homemade blue corn tortillas with the warm chipotle chayote, and load with your favorite taco toppings.

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Perfect for #MeatlessMonday!

MORE MEXICAN-INSPIRED RECIPES TO TRY

Chayote Tacos -edit

Chipotle Chayote Blue Corn Tacos
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Chipotle Chayote Blue Corn Tacos

These tacos are delicious with freshly made tortillas and a great Vegetarian option for Meatless Monday.
Total Time1 hr 15 mins
Course: Entree
Cuisine: Mexican
Servings: 7

Ingredients

  • Blue Corn Tortilla Ingredients:
  • 1 cup blue/purple corn flour
  • 1/2 teaspoon salt
  • 1 cup all purpose flour
  • oil for cooking
  • Chayote Filling Ingredients:
  • 2 tablespoons oil
  • 2 finely chopped garlic cloves
  • 3 finely chopped scallions
  • 2 chayote peeled, cored and chopped
  • 1 chopped tomato
  • 2-3 chipotles in adobo sauce finely chopped
  • salt to taste
  • Taco Ingredients:
  • Blue Corn Tortillas
  • Chayote Filling
  • Chopped Lettuce
  • Grated Cheese
  • Finely chopped cilantro
  • lime juice

Instructions

  • To make tortillas, combine blue corn flour and salt in a bowl. Stir to combine.
  • Add 1 cup warm water and mix to combine.
  • Add the all purpose flour and knead for a few minutes until the flour is well incorporated and the dough is a uniform color. Cover with a damp towel and leave to rest for 30 minutes.
  • Divide dough into 7 equal portions.
  • Heat a skillet and brush with a little oil.
  • On a well floured board, roll out to about 5-6" in diameter.
  • Place on a heated skillet and cook for a few minutes on each side, until there are a few brown spots. Repeat until all the dough has been used.
  • Now let's make the chayote filling.
  • Heat oil. Add garlic and scallions and saute for a minute or two, until vegetables are softened.
  • Add chayote and tomatoes and cook for 5 minutes.
  • Add chipotles and cook for another 10 minutes, stirring often. Add salt, to taste.
  • To assemble the tacos, place a little of the chayote filling inside a tortilla. Sprinkle some lettuce and cheese on top. Sprinkle a little cilantro on top. Squeeze a little lime juice on top.
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I'd love to share them!
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After these healthy tacos, you can indulge in this easy-to-do Mexican pudding for dessert!

Spicy fresh vegetables with cheesy goodness…these are low in fat and high in protein…a guilt free way to celebrate Cinco de Mayo…Felicidades!

 

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About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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Comments

  1. Ramya

    very interesting recipe…blue tortillas are something new to me…thanks for sending it to my GOURDS event..i missed Chayote in the list..

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