2 pcs mango

2 pcs chayote

16 oz.  ground beef

15 oz.  canned black beans

1 pc Habanero peppers

2 Tbsp.  olive oil

1/2 Tbsp.  salt

1 cup water

2 pcs plantain

1 ½ cup frying oil

For the Chili:

1) Peel and cut the mango and chayote in small cubes.

2) Chop the Habanero very thin.

3) Pre-heat a pan with olive oil. Add the ground beef and sauté for 3 minutes.

4) Add the black beans, mango, chayote and chopped Habanero.

5) Add the water and salt and bring to a boil.

6) Reduce the heat, and cook for 15 to 20 minutes moving every 2-3 minutes. Serve.

For the Tostones:

1) Cut the ends of the plantains and a line lengthwise through the skin only. If possible, peel with your own hands. If it’s too hard, you can boil or fry the whole plantain for 3 minutes and then peeling will be easier.

2) Cut the plantain into 1-inch pieces and fry until it starts bubbling. Remove and when warm, flatten smoothly with the bottom of a flat pot or a plate. Deep-fry the plantains until golden. Remove and quickly add salt. Enjoy!