Black Bean Stuffing in Chayote Squash

1. Cut chayote squash in half longwise. Using a melon baller, remove seeds. You also want to ensure the cavity is big enough to hold the black bean stuffing.
2. Place chayote squash halves in boiling water for about 10-20 minutes or until a toothpick goes in easily. Cool.
3. Cut tofu into 4 equal pieces, and season with garlic granules, onion powder, salt, and pepper.
4. Place chayote squash on a lightly oiled sheet pan, cut side up and spoon black bean stuffing into each. Add seasoned tofu to a sheet pan next to the squash. Place in a 350⁰ oven for 10-15 minutes, or until heated through.
5. Cook snap peas in a sauté pan over medium heat with olive oil, and season with salt and pepper.
6. To Plate: Add snap peas to the serving plate, with the stuffed chayote squash next to the peas. Sprinkle on cotija cheese, garnish plate with pickled onions, 1/4 sliced avocado, sliced radish, and chopped cilantro. Drizzle on guajillo sauce over top.

Black Bean Stuffing

1. Add olive oil to a pot over medium heat.
2. Add diced peppers and onions to the pot and cook for about 5 minutes, or until vegetables soften.
3. Add garlic and cook for one minute more.
4. Add in cooked black beans and stir to combine.
5. Remove from heat and cool.

Note: You can use canned black beans or cook your own. To cook your beans, add to a pot filled with a 4 to 1 ratio of water to dry beans. Bring to a boil and cook until tender. And much like lentils and rice, whatever dry amount of beans you start with, your cooked amount will be roughly double.