calabacitas con queso

Sizzling Calabacitas Con Queso Recipe: This bold and zesty veggie-heavy Mexican recipe makes a marvelous side dish, or vegetarian main dish!

Calabacitas Recipe (Con Queso)

butter, (or oil)

onion,

garlic, (minced)

2-3 corn cobs, (corn cut off the cob)

zucchini, (cut into ½ inch cubes)

yellow squash, (cut into ½ inch cubes)

poblano pepper, (seeded and chopped)

red bell pepper, (seeded and chopped)

orange bell pepper, (seeded and chopped)

cilantro

½ lime, (juiced)

cumin

oregano

Salt and pepper

Pico de Gallo

Lime,

Queso fresco

Avocado, (sliced)

Set an extra-large cast iron cast over medium-high heat. Add the butter, onion, garlic, and poblano pepper. Saute and soften for 3-5 minutes, stirring occasionally.

Add the ground cumin and oregano to the skillet. Stir and push the onions to the sides of the skillet.

Add about a third of the chopped squash and bell peppers. Brown for 1 minute. Then push them to the sides of the pan and add another third of the veggies. Cook for 1 more minute. Then push the veggies to the sides and add the remaining squash and peppers. (This method allows each batch of squash and peppers to get a bit of color.)

Season with 1 teaspoon salt and ¼ teaspoon ground black pepper. Brown another minute, then stir in the corn, cilantro, and juice of ½ a lime.

Stir to warm the corn, then turn off the heat. The veggies should be just barely cooked and still firm.

Serve warm with a generous sprinkling of crumbled queso fresco, a dollop of pico de gallo, avocado slices, and extra lime wedges.

https://content.jwplatform.com/videos/9KfLceTf.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!

Calabacitas

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)

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