Calabacitas

Calabacitas

55
HAWAIIAN_MOMMA 14

"A light lunch, or serve with cheese and tortillas. Also good as a side dish with your favorite Mexican food."

Ingredients 30 m {{adjustedServings}} servings 212 cals

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Nutrition

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  • Calories:
  • 212 kcal
  • 11%
  • Fat:
  • 4.6 g
  • 7%
  • Carbs:
  • 36.8g
  • 12%
  • Protein:
  • 10.1 g
  • 20%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 818 mg
  • 33%

Based on a 2,000 calorie diet

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Directions

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  1. Heat olive oil in a large skillet over medium-high heat. Add onion and garlic, and cook, stirring until translucent. Add zucchini and poblano pepper, and saute until soft. Stir in corn and beans, and heat through. Season with salt to taste.
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Reviews 55

  1. 77 Ratings

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LRP77
9/29/2003

This is delicious and unique! I love the combination of zuchinni, beans, and corn. I omitted the poblano and added about 1 tsp. of ground cumin and 1 tsp. of chili powder to perk up the flavors. I served with low-fat cheddar cheese and taco sauce. I can't wait to have this again!!

SEESHELLY
8/14/2003

Somewhat bland. My grandmother's recipe always used jalapeno, diced red pepper, fresh cut corn off the cob, diced zucchini & yellow squash and perhaps a bit of cilantro and no beans. We use this as a filling for a warm tortilla. It's a nice meatless meal.

MRSLAURIE84
5/6/2008

Easy! I prepared this the night before and carried it to a pitch-in. It was a great side with the fajitas that were served. I did add a can of tomatoes and chilis. I am glad I did. I think it would have been a bit bland. It was also great warmed up and covered with a bit of cheese. I'll make it again.