Squash Calabacitas recipe

All Recipes Side Dish Vegetables Squash Zucchini

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
½ teaspoon salt, or to taste

Nutrition Info

212.3 calories
carbohydrate: 36.8 g
cholesterol: : -
fat: 4.6 g
fiber: 11.1 g
protein: 10.1 g
saturatedFat: 0.7 g
servingSize: -
sodium: 818.2 mg
sugar: 6.4 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 servings

Recipe Note

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

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