Source: Chef Guadalupe García de León, Mexico City | Catégorie: Plats principaux

Green Beans and Chayote Chilate

This traditional recipe from Oaxaca will brighten your day. Using canola oil makes it heart-smart, too.

Green Beans and Chayote Chilate


  • 1 Tbsp canola oil 15 mL
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 2 dry guajillo chile, deveined, seeded, soaked in hot water
  • 3 dry chipolte chile, deveined, seeded and soaked in hot water
  • 8 tomatoes or tomatillos, cored and diced
  • 2 cups vegetable or chicken stock 500 mL
  • 3 cups green beans, sliced into short lengths 750 mL
  • 2 cups peeled and diced chayotes or potatoes 500 mL
  • 1 sprig epazote or oregano
  • 2 tsp salt 10 mL
  • 8 corn tortillas


  • 1. In medium skillet, heat canola oil and sauté onion and garlic for 2 to 3 minutes. Add chopped chiles and tomatoes to onion and garlic. Cook for 10 minutes.
  • 2. Add stock, green beans, chayotes, epazote and salt. Cook until beans and chayotes are tender, about 10 minutes.
  • 3. Serve with corn tortillas.


8 servings


1 1/2 cup (375 mL)


Per Serving

Lipides5 g
Gras saturés0 g
Cholestérol0 mg
Glucides40 g
Fibres6 g
Sucres7 g
Protéines5 g
Sodium1133 mg
Potassium300 mg