This recipe is from a burrito shop in Ithaca, New York. It’s a perfect vegetable combination for tostadas, tacos, or burritos, or it can be used as a side dish or as a baked potato topping.
1 small yellow onion, finely chopped
2 T water
2 small zucchini, quartered lengthwise and sliced
8 ounces mushrooms, sliced
1/2 tsp ground cumin
1/2 tsp chili powder
1 1/2 cups frozen corn
1/4 tsp salt
1/4 tsp ground black pepper
PER SERVING: 75 calories; 0.7 g fat; 0.1 g saturated fat; 8.8% calories from fat; 0 mg cholesterol; 3 g protein; 17.3 g carbohydrate; 3.6 g sugar; 3.3 g fiber; 154 mg sodium; 18 mg calcium; 1.4 mg iron; 6.9 mg vitamin C; 320 mcg beta-carotene; 0.2 mg vitamin E
Cook the onion in 1 tablespoon of the water, stirring frequently, until the liquid has evaporated. Add the zucchini, mushrooms, and the remaining tablespoon of water. Stir in the cumin and chili powder and simmer for 5 minutes, until the mushrooms are soft.
Stir in the corn and cook for 2 minutes longer, until heated through. Season with salt and pepper to taste. Serve immediately.
Stored in a covered container in the refrigerator, leftover Calabacitas will keep for up to 3 days.
You could also use yellow squash, minced jalapeno peppers or cholula hot sauce.