Calabacitas
Savor the vibrant flavors of Calabacitas, a beloved Mexican-inspired dish that celebrates the bounty of fresh, wholesome ingredients. This comforting sauté combines tender zucchini, sweet corn kernels, juicy roma tomatoes, and smoky roasted poblano pepper, all infused with earthy cumin and fragrant oregano. Perfectly seasoned and cooked to perfection in just 20 minutes, Calabacitas is a versatile recipe that can be served as a side dish, a vegetarian taco filling, or even paired with rice and beans for a hearty meal. Garnish it with tangy crumbled cotija cheese and fresh cilantro for an extra burst of flavor. Quick, nutritious, and packed with vibrant colors, this dish is a celebration of simplicity and rich culinary tradition.
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Recipe Information
Ingredients
- 4 medium zucchini
- 1.5 cups fresh or frozen corn kernels
- 2 medium roma tomatoes
- 1 small onion
- 2 large garlic cloves
- 1 large poblano pepper
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.25 cups cotija cheese (optional, for garnish)
- 2 tablespoons cilantro (optional, for garnish)
Instructions
Wash and chop the zucchini into small cubes (about 1/2-inch pieces).
Dice the tomatoes and small onion into fine pieces. If using fresh corn, carefully cut the kernels off the cob. Mince the garlic cloves.
Roast the poblano pepper over an open flame or under a broiler, turning occasionally until the skin is blackened and blistered. Place it in a bowl and cover with plastic wrap for 10 minutes to let it steam. Once cool, peel off the charred skin, remove seeds and stem, and chop into small pieces.
Heat the olive oil in a large skillet or sauté pan over medium heat.
Add the diced onion and sauté for 2-3 minutes until translucent.
Stir in the minced garlic and chopped poblano pepper. Cook for 1 more minute until fragrant.
Add the diced tomatoes, ground cumin, and oregano. Stir well and cook for 3-4 minutes until the tomatoes break down slightly.
Stir in the chopped zucchini and corn kernels. Sprinkle in the salt and pepper.
Lower the heat to medium-low, cover the pan, and let it cook for about 10 minutes, stirring occasionally, until the zucchini is tender but not mushy.
Taste and adjust seasoning as needed.
Optional: Garnish with crumbled cotija cheese and chopped cilantro before serving.
Serve warm as a side dish or as a filling for tacos, alongside rice or beans.
Nutrition Facts
Calories |
1149 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.5 g | 70% | |
| Saturated Fat | 18.5 g | 92% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 9547 mg | 415% | |
| Total Carbohydrate | 146.3 g | 53% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 86.5 g | ||
| Protein | 37.4 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 664 mg | 51% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 3469 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
