Southwestern Chayote Casserole
Recipe Type:
Standard
Prep Time:
20 mins
Cook Time:
40 mins
Total Time:
60 mins
| Recipe Yield | 35.30 oz |
| Number of Servings | 4 |
| Serving Size | 8.83 oz |
Ingredients
17.65 oz
chayote
7.06 oz
Black Beans
7.06 oz
corn kernels
5.30 oz
Red Bell Pepper
5.30 oz
yellow bell pepper
3.53 oz
onion
0.35 oz
garlic
2 tsp
cumin
1 tsp
chili powder
1 tsp
salt
0.5 tsp
black pepper
2 tbsp
olive oil
7.06 oz
shredded cheese
0.71 oz
Cilantro
Directions
Step 1
Preheat the oven to 375°F (190°C).
Step 2
Peel and chop the chayote into small cubes.
Step 3
In a large skillet, heat olive oil over medium heat. Add onion and garlic, and sauté until translucent.
Step 4
Add the chopped chayote, black beans, corn kernels, red bell pepper, yellow bell pepper, cumin, chili powder, salt, and black pepper to the skillet. Cook for 5 minutes, stirring occasionally.
Step 5
Transfer the mixture to a casserole dish and sprinkle shredded cheese on top.
Step 6
Bake in the preheated oven for 20 minutes, or until the cheese is melted and golden brown.
Step 7
Garnish with fresh cilantro before serving.
Nutrition Facts
Fat:
12 g
(108
kcal)
Protein:
10 g
(40
kcal)
Carbohydrates:
25 g
(100
kcal)
| Calories | 22.075 kcal | 1.1% |
| Vitamin A | 1.766 IU | 0.2% |
| Monounsaturated Fat | 0.3532 g | 0% |
| Saturated Fat | 0.5298 g | 0.48% |
| Fat | 1.0596 g | 0.76% |
| Carbohydrates | 2.2075 g | 0.44% |
| Sodium | 44.15 mg | 8.83% |
| Fibers | 0.7064 g | 1.86% |
| Sugars | 0.3532 g | 0% |
| Protein | 0.883 g | 1.04% |
| Vitamin C | 5.298 mg | 5.89% |
| Calcium | 1.766 mg | 0.35% |
| Iron | 1.3245 mg | 0.26% |
| Potassium | 35.32 mg | 7.06% |
| Alcohol | 0 g | 0% |
| Cholesterol | 1.766 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0 mg | 0% |
| Vitamin B12 | 0.0883 mcg | 3.68% |
| Vitamin E | 0.1766 mg | 1.18% |
| Zinc | 0.1766 mg | 0.04% |
| Selenium | 0.883 mcg | 0.18% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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