Ingredients:
For the Taco Filling:
· 2-3 chayote squash, diced into ½” pieces
· 1 cup mukimame (shelled edamame)
· 1 teaspoon oregano, chopped
· 1 teaspoon cilantro, chopped
· 1 teaspoon cumin
· ½ teaspoon paprika
· 2 cloves garlic, minced
· 3 tablespoons olive oil
· Salt & Pepper to taste
For the Heirloom Tomato Salsa:
· 2 heirloom tomatoes, seeded and diced
· 3 cloves garlic
· 1 red onion, finely minced
· ½ cup cilantro leaves, chopped
· 1 lime, juiced
· 1 jalapeno, seeded and diced
· Salt & Pepper to taste
To Serve:
· Tortillas, Shredded Cheese, Crema and Guacamole
Instructions 1. Preheat oven to 425 degrees.
2. Toss chayote squash, mukimame, oregano, cilantro, cumin, paprika and garlic with olive oil, salt and pepper. Place on a baking sheet in a single layer and roast for 20-25 minutes or until brown.
3. While filling is baking, mix together salsa ingredients and set aside.
4. Remove filling from oven and serve with tortillas, salsa and toppings. Enjoy!