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Calabacitas

Calabacitas

  • Prep

    20 m
  • Cook

    10 m
  • Ready In

    30 m
HAWAIIAN_MOMMA

HAWAIIAN_MOMMA

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

Directions

  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

LRP77
39

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
37

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
24

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.

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