Chayotes Rellenos de Frijol y Elote (Stuffed Chayote)
Tender chayote halves filled with black beans, sweetcorn and tomato, then baked until the edges catch.
- Time1 hr 5
- LevelMedium
- Costabout £0.63 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the chayote halves in a pan of boiling water and simmer for 25 minutes, until a knife slides in easily but they still hold their shape.
25 min - 2
Lift them out and leave to cool for 5 minutes. Scoop out the flesh with a spoon, leaving a 1 cm wall, and discard the soft central seed. Chop the scooped flesh.
- 3
Heat the oil in a frying pan and cook the onion for 5 minutes. Add the garlic, cumin and paprika and stir for 1 minute.
6 min - 4
Add the beans, sweetcorn, tomato, chopped chayote and salt. Cook for 8 minutes, mashing a few beans, until thick and fragrant. Add the lime juice.
8 min - 5
Heat the oven to 200°C (180°C fan). Stand the chayote shells in a baking dish and pile in the filling. Scatter with pumpkin seeds.
- 6
Bake for 20 minutes until the filling is hot and the seeds are toasted. Sprinkle with coriander.
20 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
