Black Bean, Chayote and Goat Cheese Tacos Recipe

Name: Black Bean, Chayote and Goat Cheese Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cans (15 Oz. Size) Black Beans; 2 teaspoons Cumin, Divided; 2 Tablespoons Extra Virgin Olive Oil; 2 cloves Garlic; 1 Tablespoon Butter; 1 cup Baby Portabella Mushrooms, Diced; 1 whole Chayote (mexican Squash), Diced; 1/2 whole Red Onion, Diced; 1 dash Salt And Pepper, to taste; 13 cans (10 Oz. Can) Red Enchilada Sauce, Or More To Taste; 4 whole Tortillas; 1/2 cups Goat Cheese Crumbled; 2 whole Lime Wedges; 2 Tablespoons Fresh Cilantro For Garnish

Servings: persons

1/2 cans (15 Oz. Size) Black Beans
2 teaspoons Cumin, Divided
2 Tablespoons Extra Virgin Olive Oil
2 cloves Garlic
1 Tablespoon Butter
1 cup Baby Portabella Mushrooms, Diced
1 whole Chayote (mexican Squash), Diced
1/2 whole Red Onion, Diced
1 dash Salt And Pepper, to taste
13 cans (10 Oz. Can) Red Enchilada Sauce, Or More To Taste
4 whole Tortillas
1/2 cups Goat Cheese Crumbled
2 whole Lime Wedges
2 Tablespoons Fresh Cilantro For Garnish

1
1.
2
Pour black beans and liquid in a small pot.
3
Add 1 teaspoon of cumin and cook on medium heat until beans are warm and soft (about 5 minutes).
4
2.
5
In a saute pan on medium high heat, add oil and garlic until garlic browns slightly.
6
Add butter, diced chayote and onion and cook for 2 minutes.
7
3.
8
Add diced mushrooms to the saute pan with chayote and onions and cook another 3-5 minutes until vegetables are translucent and mushrooms are tender.
9
Add salt and pepper to taste, and remaining 1 teaspoon cumin.
10
4.
11
Pour enchilada sauce into the saute pan and continue to cook on medium high until liquid reduces and is absorbed into vegetables.
12
(If you like it really spicy, you can add another 1/4 can enchilada sauce.)
13
5.
14
Assemble tacos.
15
Take a tortilla and place a scoop of black beans, a scoop of the vegetable mixture, and goat cheese crumbles.
16
Garnish with lime wedge and cilantro.

268

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 cans (15 Oz. Size) Black Beans, 2 teaspoons Cumin, Divided, 2 Tablespoons Extra Virgin Olive Oil, 2 cloves Garlic, and more.

Yes, Black Bean, Chayote and Goat Cheese Tacos falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Black Bean, Chayote and Goat Cheese Tacos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions