Southwestern Chayote Casserole

Ingredients

• Chayote

  Fruit, raw

  3 chayote or 609g

• Onions

  Raw

  1 medium or 110g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Jalapeno peppers

  Raw

  1 pepper or 14g

• Garlic

  Raw

  2 cloves, minced or 6g

• Chili powder

  Spices

  2 tsp or 5g

• Paprika

  Spices

  1 tsp or 2g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  2 cup or 480g

• Canned black beans

  Low sodium, drained

  2 cup or 520g

• Cornmeal

  Whole-grain, yellow

  1 cup or 122g

• Sweetener, syrup, agave

  3 tsp or 27g

• Nutritional Yeast

  Vegan - Whole Foods Market

  1 tbsp or 8g

• Salt

  Table

  ½ tsp or 3g

• Water

  Plain, clean water

  1 cup or 237g

Directions

1. Boil chayotes until soft, cool, then halve, deseed, peel if necessary, and cube.
2. Sauté onions until browned, add bell pepper, jalapeño, garlic, and cook 2 minutes. Add chayote, beans, tomatoes, spices, and simmer covered for 15 minutes.
3. Preheat oven to 400°F, oil casserole dish, transfer mixture. Mix cornmeal topping, boil water, stir until smooth, spoon over casserole, bake 25-30 minutes until topping is crisp.