Ingredients
- 6 pattypan squash roughly (diced)
- 4 husked tomatillos eighths (fresh cut into)
- 1 garlic clove bashed (peeled)
- 1/2 onion roughly (peeled diced)
- 4 cups low sodium vegetable stock
- 2 cups skinned potatoes roughly (peeled thin chopped)
- 1 cup black beans (canned rinsed)
- 14 1/2 ounces no salt added (whole)
- 5/8 pound chayote squash cored (peeled)
- 1/2 cup corn kernels (frozen)
- 1/2 teaspoon olive oil (light)
- 1 teaspoon oregano
- 1/2 teaspoon chipotle sauce
- 1/4 teaspoon salt
- 1/2 teaspoon cumin (ground)
- 1/4 teaspoon allspice (ground)
- 1 dash with a of sesame oil (toasted)
Garnish 2 tablespoons chopped fresh cilantro
1. Heat the oil in a large saucepan over medium high heat and fry the onion until it becomes translucent, about 2 minutes. Toss in the garlic, oregano, allspice, cumin and potatoes and cook another 3 minutes, stirring so the garlic doesn't brown.
2. Pour a little of the stock into the pan to release the flavorful bits that might have stuck there. Stir in the rest of the stock, the tomatillos and tomatoes. Bring to boil, turn the heat down, and allow it to simmer briskly for 15 minutes, or until the potatoes are tender.
3. Add the beans, corn, cactus, squash, chipotle sauce, and salt. Bring back to a boil, turn down the heat, and simmer for 5 minutes.
TO SERVE 4 PEOPLE: Ladle into bowls and sprinkle cilantro on top.
