Salvadoran FoodSalvadoran chayote canoes stuffed with black beans, fresh cheese, and mango pico with alguashte
An original recipe inspired by traditional Salvadoran flavors: roasted chayote halves filled with seasoned black beans, seared fresh cheese, mango pico de gallo with mint, and a finishing touch of toasted alguashte. It is a homey, colorful, and balanced dish, perfect for lunch or a light dinner.
Ingredients
- 2 approx. 700 g medium chayotes (cut a lo largo and without semilla central dura)
- 30 ml vegetable oil (divided)
- 6 g salt (or to taste, divided)
- 1 g ground black pepper (divided)
- 300 g cooked black beans, drained (pueden ser caseros or cocidos previamente)
- 100 g white onion, chopped (divided)
- 9 g garlic, minced
- 1 g ground cumin
- 1 g dried oregano
- 180 g Salvadoran fresh cheese (cut diced small)
- 180 g ripe but firm mango (en cubitos small)
- 120 g red tomato (en cubitos small)
- 50 g red onion (finely chopped)
- 8 g fresh mint (chopped)
- 30 ml lime juice (freshly squeezed)
- 24 g ground toasted pumpkin seed seasoning (for terminar)
- 15 g green chile (finely chopped, optional)
- 60 ml water (for aflojar the frijoles si hace falta)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 220 °C / 425 °F.
- 2
Place the chayote halves in a pot with enough water to cover and boil for 10 minutes, just until slightly tender. Drain and let them cool slightly.
- 3
Using a spoon, scoop out some of the center flesh from each chayote half to form canoes. Finely chop 100 g (about 3.5 oz) of that flesh and reserve it for the filling.
- 4
Place the chayote canoes on a baking tray. Brush them with 1 tablespoon vegetable oil, add half of the salt and a pinch of black pepper. Roast for 15 minutes at 220 °C / 425 °F.
- 5
Meanwhile, heat 1 tablespoon vegetable oil in a skillet over medium heat. Add the white onion and cook for 3 minutes. Stir in the garlic and cook 30 seconds more.
- 6
Add the chopped chayote flesh, cumin, oregano, and the rest of the black pepper. Cook for 3 minutes, stirring.
- 7
Add the cooked black beans and half of the remaining salt. Lightly mash some of the beans so the filling holds together better. If it looks too thick, add the water. Cook for 4 minutes and remove from the heat.
- 8
In another nonstick skillet over medium heat, sear the fresh cheese cubes for 2 to 3 minutes, turning carefully until golden on several sides.
- 9
In a bowl, mix the mango, tomato, red onion, mint, lime juice, optional green chile, and the final pinch of salt. Set this fresh pico aside.
- 10
Toast the alguashte for 1 minute in a dry skillet over low heat, stirring constantly so it does not burn.
- 11
Fill each chayote canoe with the black bean mixture, top with the seared fresh cheese, and return the tray to the oven for 8 more minutes at 220 °C / 425 °F.
- 12
Serve the canoes hot with the mango pico on top and finish with the toasted alguashte.
Chef tips
If you want a slightly crisper texture, leave the chayotes in the oven 3 to 5 extra minutes before filling them. Add the mango pico at the end to keep it fresh.
Substitutions
You can use cooked red beans instead of black beans. If Salvadoran fresh cheese is unavailable, use firm cuajada or another Latin-style fresh cheese that can sear without falling apart too much. Mint can be replaced with cilantro for a different flavor profile.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageTempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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