calabacitas

This Calabacitas recipe is a beloved Mexican vegetable dish made from sauteed zucchini and squash, corn, onions, peppers, tomatoes and cheese.

Calabacitas

olive oil

onion, (diced)

poblano pepper, (diced)

jalapeno

whole kernel corn, (drained)

plum tomatoes, (diced)

zucchini,

squash,

garlic, (minced)

coarse kosher salt

black pepper

oregano

cumin

water

cheddar cheese

milk

garnishes: crumbled cotija cheese, chopped cilantro

Heat olive oil in a large nonstick skillet over medium-high heat.

Add onions, poblanos, and jalapenos. Cook for 5 minutes, stirring occasionally, until vegetables begin to soften.

Add corn and tomatoes. Cook for 5 more minutes, stirring occasionally.

Add zucchini, yellow squash, garlic, salt, black pepper, oregano and ground cumin. Stir to combine and cook for 5 minutes, stirring every minute or so.

Add water to skillet, reduce heat to low, cover and simmer for 5 minutes.

Uncover the skillet, add the shredded cheese and milk, and stir together until the cheese has fully melted.

Remove from heat, garnish with chopped cilantro and cotija cheese, and serve.

https://content.jwplatform.com/videos/SijisAYo.mp4

In this calabacitas recipe, Mexican squash is cooked until tender with hearty vegetables like corn, tomatoes, spicy peppers, and savoury seasonings. Mix in dairy-free cheese at the end for a delicious meal!

olive oil (0.11)

½ large white onion, diced (0.12)

jalapeño, finely diced (0.03)

garlic, minced (0.08)

½ pounds Mexican squash, sliced into quarters (0.62)

corn kernels (1.13)

Roma tomatoes, diced (0.32)

cumin (0.01)

Salt & pepper

vegan mozzarella, shredded (0.83)

Vegan queso fresco

Vegan cotija cheese

Cilantro

Heat olive oil in a large skillet over medium heat. Once hot, add in onions and cook for about 3 minutes until translucent.

Add the jalapeño, garlic, squash, corn, tomatoes, Mexican oregano, cumin, salt, and pepper. Reduce heat to just over low, cover, and cook for ~8-9 minutes, stirring occasionally, until the squash is tender.

Add in vegan mozzarella shreds and cook with the lid on for an additional 1-2 minutes, or until the cheese melts.

Top with vegan queso fresco or queso cotija. Serve warm as a side dish, on tacos, or as a light meal. Happy eating!

https://www.youtube.com/watch?v=OWfsJbQ0S08

📋 FULL RECIPE 📋
https://brokebankvegan.com/calabacitas/

Looking for a side dish or light meal? Try this calabacitas recipe! Mexican squash is cooked until tender with mix-ins like corn, tomatoes, spicy peppers, and savoury seasonings. Add dairy-free cheese at the end for a delicious plant-based version!

Ingredientes en Español:
1 cucharada de aceite de oliva
½ cebolla blanca grande
1 jalapeño grande
2 dientes de ajo
1 ½ libras de calabaza
1 taza de granos de elote
2 tomates
¼ de cucharadita de orégano mexicano
¼ de cucharadita de comino
Sal y pimienta al gusto
⅔ taza de mozzarella vegana

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🌮 ABOUT 🌮
Welcome to Broke Bank Vegan! We make Mexican food cheap, easy, and vegan. Learn how to turn simple ingredients into big, bold, and flavorful dishes.

#calabacitas #mexicansquash #vegansquashrecipe

How to Make Vegan Calabacitas (Easy Mexican Squash Recipe)

This recipe for Vegan Calabacitas is a Mexican-inspired Zucchini dish brimming with vibrant summer veggies like zucchinis, tomatoes, and corn kernels! Sautéed with a trio of aromatic spices, Mexican oregano, cumin, and black pepper, making it delightfully savory and mildly spicy!

Vegan Calabacitas

vegetable oil

½ of a medium yellow onion (diced)

poblano pepper (diced (optional))

garlic

zucchinis

roma tomatoes (diced)

salt

Mexican oregano

cilantro (minced)

In a large pan over medium-high heat, heat the oil. Once heated, add in the onion and pepper and saute for 1 to 2 minutes, or until the onion becomes tender and translucent.

Add in the garlic, zucchini, tomatoes, and corn and saute for  about 5 minutes, stirring occasionally. 

Stir in the salt, oregano, cumin, and black pepper. Cook for another 1 to 2 minutes.

Stir in the cilantro and enjoy!

Calabacitas is loaded with onions, peppers, zucchini, corn and tomatoes and then covered in melted cheese, it’s the definition of a comforting side dish that’s still mostly healthy!

onion

poblano pepper (diced)

garlic (roughly chopped)

red bell pepper (diced)

orange bell pepper (diced)

zucchini (diced)

yellow squash (diced)

yellow corn

green chiles

cherry tomatoes (halved)

salt and freshly cracked black pepper

In a large cast iron skillet, heat the vegetable oil over medium high heat. Add the onion and poblano pepper and sauté for 4-5 minutes until the onion is translucent. Add the garlic and stir to combine.

Add the various bell peppers, zucchini and yellow squash and cook for another 5 minutes until the zucchini and squash are slightly soft. Stir in the corn and green chiles and continue to sauté for a few minutes more until the corn is warmed through. Remove the skillet from the heat and add the tomatoes, stir to combine.

Top the mixture with the grated cheddar cheese and cover for a few minutes to melt the cheese. Serve immediately.

This Mexican Calabacitas Recipe made from fresh zucchini, tomato, and corn is a veggie side favorite. Try it with your main for a nourishing veggie side, it&#39;s a nostalgic star dish!

Calabacitas Recipe

roma tomatoes (large diced (or 2 if medium))

¼ large onion (small diced)

garlic (chopped)

chicken broth (or water)

monterrey jack cheese (finely shredded (or blend))

olive oil (or extra virgin)

sea salt (I use 1/2 teaspoon for this recipe)

pepper (cracked

Put large 3 qt pan over medium heat with 2 tablespoons of olive oil and let heat for 2-3 minutes.

Add onions and garlic and stir in well so that all pieces are coated, let saute for 2-3 minutes. Keep an eye and stir frequent to prevent onions or garlic from burning.

Add tomatoes to the pan, stir into mixture. Add zucchini, and stir in well (I usually do about a minute) so that all the flavors of the sauteing garlic, onions and tomatoes coat the freshly added zucchini. Then pour broth and water into the pan and cover with lid and let cook for 15 minutes on medium heat.

Add salt and pepper to taste,(I use ½ teaspoon of salt), and ⅓ teaspoon of ground pepper, stir in gently. Add 1 cup of frozen corn, cover and let simmer for 5 minutes.

Turn to lowest heat setting add optional cheese, ½ cup of monterey jack cheese over the the calabacitas en su jugo (in-its-juices), and cover for 3 minutes. Turn stove to off.

To make the Calabacita side dish

I usually drain the calabacitas, add a can of evaporated milk and 1/2 can of water, sprinkle hand shredded cheese over the top, and let that rest &amp; combine for 10 minutes off-heat (not pre shredded as that contains an anticoagulant). Stir gently to combine.

Easy Calabacitas Tacos with bright Southwest flavor—a healthy, veggie-forward weeknight dinner made with mindful ingredients.

Easy Calabacitas Recipe for Tacos

yellow squash

zucchini

cilantro

corn, canned (canned)

fresh green chiles (diced, about 1/2 cup)

tsp salt

tsp chili powder

corn tortillas (optional, for tacos)

Slice your vegetables and cilantro. Add in spices. 2 cups yellow squash, 2 cups zucchini, 1 1/2 cups onion, 1/2 cup cilantro, 1/2 cup corn, canned, 1 fresh green chiles, 1/2 tsp salt, 1/4 tsp chili powder

Add to a preheated pan and spray with oil.

Sauté for 10-15 minutes or until cooked to your preference.

Add to corn tortillas, if you&#39;re making tacos. 12 corn tortillas

This was fantastic. I happened to have a bottle of cilantro lime olive oil which really took it over the top, the lime kick was a great addition.

https://content.jwplatform.com/videos/o0oDtwiQ.mp4

Healthy and easy recipes for meal prep, quick dinners, and recipes with mindful ingredients. Weight Watchers and 21 Day Fix information is given for every recipe!

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