Celebrate the flavors of Mexico with this delicious chayote squash recipe! Roasted chayote squash, creamy black beans, and charred poblano crema come together on a crisp tostada, which is topped with crunchy lime-soaked radishes. This plant-based Mexican meal is flavorful and satisfying. All the elements can be made ahead and then rewarmed quickly for an easy dinner.
How familiar are you with chayote squash? This pear-shaped fruit with a pale green color has been selected as our July Challenge Ingredient!
And what better way to showcase it than on top of a crisp tostada loaded with fresh ingredients. There’s just something so special and perfectly summery about a tostada featuring ripe, in-season veggies. Cauliflower ceviche, shrimp and melon, mixed mushroom, avocado lime… all classic, Mexican summertime tostadas that are worth waiting all year for.
Today we are adding a new one to this list of summertime tostada favorites: roasted chayote tostadas. These tostadas are piled high with tender chayote squash, black beans, and a vegan charred poblano cashew crema: so much to love!
What Is Chayote Squash?
Chayote is actually a fruit (it contains a seed in the middle) but is prepared like a vegetable and is a member of the gourd family. It is a pre-colonial Mexican ingredient that was first enjoyed by Mayan and Aztec civilizations.
Chayote goes by many names like Mirliton, Choko, and Vegetable Pear, just to name a few. It is popular all over the world, from Vietnamese chayote squash stir fry and in Indian recipes like this South Indian sauté flavored with turmeric powder, to several types of raw chayote salad popular in Central America.
This mild tasting squash is a staple food in many countries because it is a nutrient powerhouse. It is high in essential vitamins like vitamin C and folate, a good source of fiber, low in calories, and rich in antioxidants. Its mild flavor makes it a low-sugar option and is often swapped for fruits like apples to make keto versions of desserts like apple pie.
In Mexico, it is a common ingredient in everything from salads to desserts. You’ll find crunchy chayote squash eaten raw and tossed with tomatoes, minced jalapeños, and lime dressing, boiled and pureed like mashed potatoes, in creamy soups, and simmered in syrup. I have recipes for them grilled with chicken then topped with peach mole sauce or tucked into a comforting deep dish black bean enchilada casserole.
Roasted Chayote Squash Recipe
Some people are turned off by chayote the first time they try it because of its mild taste but a great way to maximize chayote’s flavor is by concentrating its natural sweetness. This is easily done by tossing the diced chayote with some oil and spices and roasting the squash over high heat until it is golden and caramelized.
In about 30 minutes, you’ll have a tender, flavorful chayote recipe you can add to tacos, rice bowls, or in this case, tostadas!
Tostadas. Use store-bought or make your own. Follow these instructions to make either baked or fried tostada shells.
Chayotes. Look for firm chayote fruits with smooth, unblemished skin.
Olive oil. To coat the chayote so they roast up golden and beautiful.
Spices. We are using a combination of dried marjoram, kosher salt, ground coriander, and chipotle chile flakes for some smoky heat.
Poblano cashew cream. To make this simple vegan crema you will need poblano peppers, raw cashews, white miso, lime juice, and salt.
Lime-soaked radishes. This is a quick garnish I make all the time for tacos and tostadas. Thinly sliced radishes tossed with lime juice and salt—that’s it!
More garnishes. A tostada is meant to be topped. I like thinly shredded romaine lettuce, lime wedges, hot sauce, pico de gallo, or just minced red onions and tomato. If you don’t them not being vegan you can add crumbled queso fresco or Cotija cheese as well.
FAQ: Where To Buy Chayotes? Look for them at your local Latin or Asian markets in the produce section. Some larger grocery stores like Whole Foods also carry it. Most chayote is imported from Mexico and Guatemala but a small percentage is grown in Texas, Florida, and California so it is more widely available in those states. If you don’t see it at your local market, ask for it! Most grocery stores want to stock the produce that their customers are requesting. If all else fails, order from Melissa’s Produce.
FAQ: What’s The Difference Between The Smooth And The Prickly Chayote? You may have noticed the chayote with spines (similar to cactus) as well as the smooth-skinned varieties. Prickly chayote are just one of several varieties of chayote. In fact, the name chayote has Spanish origins and comes from the Nahuatl word “chayotli” which means spiny gourd. The spines need to be removed before using and the flavor is very similar so I recommend buying the smooth-skinned chayotes for convienence sake.
Prepping The Chayotes
Chayote are very easy to prepare. All you need to do is cut them in half, scoop out the seed from the center of the squash with a spoon, then dice. You can peel them if you’d like, the skin becomes a little chewy after it has been cooked but I don’t mind it and it adds a lot of extra fiber.
After the chayotes have been diced, simply toss them with the olive oil and the spices directly on the baking sheet and spread into an even layer. Roast in a 425°F oven for 30 minutes or until they are easily pierced with a fork and are starting to turn a nice golden brown.
Make Ahead There are several elements to these tostadas but all of them can be made in advance. Black beans: Make up to 3 days in advance, store in an airtight container in the refrigerator and rewarm in microwave or on the stove. Charred Poblano Crema: Make up to 5 days in advance. Keep covered in the fridge. Lime-Soaked Radishes: Make up to a day in advance. Keep covered in the fridge. Garnishes: Mince red onion and tomatoes, shred lettuce, cut lime wedges, make salsa all a day in advance.
Tostada Toppings
I went with traditional tostada toppings but you are welcome to top your tostadas with any garnish you like! Here are a few suggestions:
Crunchy slaw: This cilantro-lime slaw perfect for fish tacos but is basically good on everything.
Regardless of the toppings you choose, set them all out on the table or serve buffet-style so that your friends and family can create the tostada of their dreams.
5 More Mexican Ingredients To Explore This Summer
The next time you are in the mood for Mexican cuisine, take a look at these ingredients for inspiration:
Tajín: This chile-lime seasoning salt elevates everything it touches, from juicy watermelon to the rim of your margarita glass. But there’s a lot more Tajin can be used for. Here are 11 ideas.
Dried Guajillo Chiles: Chile Guajillo are a Mexican chile with a fruity flavor profile and dark ruby red color. They are one of the most popular dried chiles in Mexican cuisine. Try one of these 13 recipes.
Pepitas: Or pumpkin seeds are versatile, healthy seeds that add crunch and flavor to everything from sauces, snacks, and salads. Check out these 13 recipes.
Capsaicin: Not an ingredient exactly, but if you love spicy food, you’ll want to scroll through these 20 recipes.
The Ultimate Mexican Pantry: A breakdown of how to stock your kitchen so you can have Mexican food any time you like.
As I mentioned these tostadas are my July Challenge Ingredient. Last month I started this fun cooking club of sorts by offering a Challenge Ingredient Cooking Contest! Every month I’ll introduce the Challenge Ingredient, give the recipe, and then give you an opportunity to make the recipe, shoot an image of it, and enter to win a $150 Amazon gift card!
Find all the details about the Challenge Ingredient Cooking Contest here and enter! You will really love cooking with these new ingredients and I can’t wait to see your spin on the recipes.
Celebrate the flavors of Mexico with this delicious chayote squash recipe! Roasted chayote squash, creamy black beans, and charred poblano crema come together on a crisp tostada, which is topped with crunchy lime-soaked radishes. This plant-based Mexican meal is flavorful and satisfying. All the elements can be made ahead and then rewarmed quickly for an easy dinner.
Place 1 cup cashews in a heat-proof bowl. Pour enough boiling water over to cover them and set aside.
Char the 2 poblanos over the gas flame of the stove until blackened on all sides. Cover with plastic wrap and set aside to cool. If you don't have a gas range you can use a broiler or grill to char them.
Once poblanos are cool enough to handle, peel off skin and remove stem and seeds. Place in a high-speed blender or food processor.
Drain the cashews and place in the blender with 2/3 cup water, the 1 tablespoon of white miso, the 2 tablespoons of lime juice and the 1 teaspoon of kosher salt. Blend until smooth. Set aside. Poblano cream can be made up to 5 days in advance.
Make the tostadas
Heat oven to 425°F.
Prepare the black beans through step 4. Use a potato masher to mash the beans so they are smooth enough to spread on the tostada. They don't have to be completely smooth. Cover and keep warm.
Toss chayote with 2 tablespoons olive oil, 1 teaspoon kosher salt, 1 teaspoon dried marjoram, 1/2 teaspoon chipotle pepper flakes, and 1 teaspoon ground coriander. Lay on a single layer on a baking sheet. Roast until tender and golden brown on the edges, about 30 minutes.
While chayote is roasting, prepare the garnishes. Thinly slice the radishes and toss with the 2 tablespoons of lime juice and remaining 1/2 teapsoon salt, set aside. Thinly slice the lettuce, cut limes into wedges, and gather any other garnishes you'd like.
Spread black beans on the tostada, top with chayote, drizzle with the poblano crema, then set all the other garnishes on the table to allow your friends and family to make thier tostada the way they like.
Notes
Peeling chayote: You can peel the chayote squash if you'd like. I don't mind the skin, but some people find it tough after roasting.
Poblano Cashew Cream: This is a silky, super flavorful vegan cream sauce that you are going to want to put on everything. The miso might seem strange but it adds depth and umami. If you don't have it you can leave it out.
Storage/Reheating: This is an awesome meal prep recipe because all the elements can be made in advance. Reheat the chayote in the oven or microwave and the beans can be reheated on the stove or in the microwave. Store all the elements separately in airtight containers for up to 5 days.
Black beans: I strongly recommend using my best-ever canned black bean recipe (there's a reason it is called the "best ever") but if you would prefer, you can substitute canned black beans.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Thanks for the reminder email – found chayote fairly easily at Whole Foods (second store visited) and was wished good luck with the dish and challenge by the employee that knew exactly where to find chayote.
I need to thin out the cashew cream – as it wasn’t a drizzle, yet very good.
We topped with a bit of lettuce, radish, and crème fraîche (we had a bit in the fridge and no crema).
My first work with chayote – and very nice. Roasted pretty quickly so a few got darker/crispier then desired. Taste is pretty nice and enjoyable. My wife looked up chayote and found it also used to make mock apple pies.
Thanks for the challenge – another wonderful ingredient.
I am so excited to have been introduced to chayote! I love the taste and texture and how versatile it can be in lots of different recipes. Delicious!
Thanks so much Adrienne!
Thanks for the reminder email – found chayote fairly easily at Whole Foods (second store visited) and was wished good luck with the dish and challenge by the employee that knew exactly where to find chayote.
I need to thin out the cashew cream – as it wasn’t a drizzle, yet very good.
We topped with a bit of lettuce, radish, and crème fraîche (we had a bit in the fridge and no crema).
My first work with chayote – and very nice. Roasted pretty quickly so a few got darker/crispier then desired. Taste is pretty nice and enjoyable. My wife looked up chayote and found it also used to make mock apple pies.
Thanks for the challenge – another wonderful ingredient.
cheers,
Fred