Calabacitas Recipe

Name: Calabacitas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbs. olive oil; 1 1/2 medium-sized onions, peeled and chopped; 1 cup diced Cubanelle peppers or poblano chiles; 1/2 tsp. salt, or to taste; 1 tsp. pure ground chili powder; 2 6-inch-long yellow summer squash, diced; 2 cups fresh or frozen corn kernels (2 large ears); 2 tsp. minced garlic; 1 1/4 cup cooked pinto beans; 1/2 cup grated Monterrey Jack or cheddar cheese, optional; Freshly ground black pepper to taste; Lime wedges

Servings: persons

2 Tbs. olive oil
1 1/2 medium-sized onions, peeled and chopped
1 cup diced Cubanelle peppers or poblano chiles
1/2 tsp. salt, or to taste
1 tsp. pure ground chili powder
2 6-inch-long yellow summer squash, diced
2 cups fresh or frozen corn kernels (2 large ears)
2 tsp. minced garlic
1 1/4 cup cooked pinto beans
1/2 cup grated Monterrey Jack or cheddar cheese, optional
Freshly ground black pepper to taste
Lime wedges

1
Heat skillet over medium heat 1 to 2 minutes.
2
Add 1 tablespoon olive oil, wait about 30 seconds, then swirl to coat pan.
3
When hot enough to sizzle bread crumbs, add onion, chiles, salt and chili powder, then cook, stirring frequently, 5 minutes, or until vegetables become soft and onions turn slightly golden.
4
Add remaining 1 tablespoon oil, squash, corn, garlic and beans, and continue to cook, stirring gently to avoid breaking beans, about 5 minutes more, or until squash is just tender.
5
Remove pan from heat.
6
Sprinkle in grated cheese, if using, and stir to distribute as it melts.
7
Add black pepper.
8
Serve hot, warm or at room temperature with wedge of lime per serving.

735

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 Tbs. olive oil, 1 1/2 medium-sized onions, peeled and chopped, 1 cup diced Cubanelle peppers or poblano chiles, 1/2 tsp. salt, or to taste, and more.

Yes, Calabacitas falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Calabacitas

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