Mushroom chorizo tacos with black beans and chayote (Tacos de chorizo de champiñones, chayote y frijoles picados) from Vegan Tacos: Authentic and Inspired Recipes for Mexico's Favorite Street Food (page 120) by Jason Wyrick

  • chayote squash
  • cilantro
  • Show all ingredients...

  • EYB Comments

    Can substitute zucchini for chayote squash, chile powder for guajillo chiles, dried Mexican oregano for dried marjoram, brown sugar for piloncillo sugar, vegan Worcestershire sauce for limes, lemons for powdered citric acid, store-bought vegan chorizo sausages for the book's "Vegan chorizo" specified here, and avocados for the book's "Queso fresco" specified here. See recipe for a variation.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute zucchini for chayote squash, chile powder for guajillo chiles, dried Mexican oregano for dried marjoram, brown sugar for piloncillo sugar, vegan Worcestershire sauce for limes, lemons for powdered citric acid, store-bought vegan chorizo sausages for the book's "Vegan chorizo" specified here, and avocados for the book's "Queso fresco" specified here. See recipe for a variation.

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