Ingredients

• 1 large chayote squash, peeled, pitted, and diced (sub zucchini, yellow squash, or patty pan) 
• 3 ears corn, kernels removed, or ½ pound frozen sweet corn kernels
• 3 sweet red or yellow peppers, seeded and diced 
• ½ sweet onions, peeled and minced
• 4 teaspoons fresh cilantro, leaves only 
• 4 teaspoons fresh mint, chopped 
• 1 celery stalk, diced 
• 2 cloves garlic, peeled and minced 
• 1 Cup water 
• 1 teaspoon achiote paste (sub chili powder or paprika) 
• Salt and pepper to taste 

Directions

1. In a large sauté pan or pot, combine all ingredients together, including salt and pepper to taste. Cook over medium heat until there is about a ¼ cup of “gravy” at the bottom of the pan, about 15 to 20 minutes. 
2. Serve as a filling for tortillas or pair it with soup and rice to make a hearty meal. 
3. Enjoy!