Calabacitas

          

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

Original recipe makes 4 servings

Ingredients

1 tablespoon olive oil
1 large onion, chopped
3 cloves garlic, minced
4 small zucchini, diced
1 fresh poblano chile pepper, seeded and chopped
1 cup frozen whole kernel corn
1 (15 ounce) can black beans, rinsed and drained
1/2 teaspoon salt, or to taste

  • PREP

    20 mins

  • COOK

    10 mins

  • READY IN

    30 mins

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.

Nutrition

Calories: 212 kcal
Carbohydrates: 36.8 g
Cholesterol: 0 mg
Fat: 4.6 g
Fiber: 11.1 g
Protein: 10.1 g
Sodium: 818 mg

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