Mexican Calabacitas
Packed with vibrant colors and bold flavors, Mexican Calabacitas is a comforting, one-skillet vegetable dish that showcases the best of traditional Mexican cuisine. Featuring tender zucchini (or Mexican squash), sweet corn kernels, juicy Roma tomatoes, and aromatic garlic and onions, this recipe is beautifully seasoned with earthy cumin, smoky paprika, and a touch of heat from fresh jalapeño. Perfect as a wholesome side dish or a light vegetarian main course, calabacitas can be enhanced with optional melted cheese—like gooey Monterey Jack or crumbly queso fresco—and a sprinkle of fresh cilantro for a burst of freshness. Ready in just 35 minutes, this quick and nutritious recipe is ideal for busy weeknights, complementing everything from tacos to grilled meats. Whether you're craving a taste of authentic Mexican comfort food or looking for a creative way to enjoy summer produce, Mexican Calabacitas delivers deliciously every time.
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Recipe Information
Ingredients
- 4 medium zucchini (or Mexican squash)
- 1 cup corn kernels (fresh, canned, or frozen)
- 2 medium Roma tomatoes
- 1 medium onion
- 2 garlic cloves
- 1 jalapeño
- 2 tablespoons vegetable oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup shredded cheese (optional, Monterey Jack or queso fresco)
- 2 tablespoons fresh cilantro (optional for garnish)
Instructions
Wash and prep the vegetables. Dice the zucchini, tomatoes, and onion into small cubes. Mince the garlic and jalapeño.
In a large skillet, heat the vegetable oil over medium heat.
Add the diced onions to the skillet and sauté for 3-4 minutes until they become translucent and fragrant.
Stir in the minced garlic and jalapeño, cooking for another minute until aromatic.
Add the diced zucchini to the skillet. Stir well to combine with the onions and garlic, and cook for 5-6 minutes, stirring occasionally, until the zucchini starts to soften.
Stir in the diced tomatoes, corn kernels, ground cumin, paprika, salt, and black pepper. Mix well and cook for an additional 5-7 minutes, allowing the flavors to meld together.
Taste the calabacitas and adjust seasoning if needed.
If desired, sprinkle shredded cheese over the top. Cover the skillet and reduce heat to low, allowing the cheese to melt for 2-3 minutes.
Garnish with fresh cilantro before serving. Serve warm as a side dish or enjoy it on its own.
Nutrition Facts
Calories |
855 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.7 g | 62% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 2818 mg | 123% | |
| Total Carbohydrate | 92.2 g | 34% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 42.8 g | ||
| Protein | 34.8 g | 70% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 596 mg | 46% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 3398 mg | 72% | |
*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.
