Calabacitas
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.
Ingredients
At a glance
Meal/Course
Ethnic Influence
Main Ingredient
Cooking Method
Difficulty
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Serves 4
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
Methods/steps
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.
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.
Additional Tips
You could also use yellow squash, minced jalapeno peppers or cholula hot sauce.
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Reviews
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Created by KatherineL
This tomato-based salad is colorful, rich in lycopene and very tasty.
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