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Green Beans and Chayote Chilate

Green Beans and Chayote Chilate recipe

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


  • 1 tablespoon 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 chipotle 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 teaspoons salt 10 mL
  • 8 corn tortillas


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

Yield: 8 servings

Serving size: 1 1/2 cups (375 mL)

Nutritional analysis per serving: Calories 224 Total Fat 5 g Saturated Fat 0 g Cholesterol 0 mg Carbohydrates 40 g Fiber 6 g Sugars 7 g Protein 5 g Sodium 1133 mg Potassium 300 mg

Recipe and photograph courtesy of


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