Pueblo Style Calabacitas
Discover the vibrant flavors of the Southwest with Pueblo Style Calabacitas, a traditional Mexican-inspired dish that’s as wholesome as it is flavorful. This quick and easy recipe features tender bites of zucchini and yellow squash, sweet bursts of corn, and the smoky heat of roasted green chile, all sautéed with aromatic garlic and onion. Enhanced with a touch of oregano and a sprinkle of Cotija cheese, this dish is a perfect balance of freshness and spice. Ready in just 35 minutes, it’s a versatile addition to your table—serve it as a hearty vegetarian main or a delicious side to complement your favorite protein. With its colorful presentation and bold flavors, this calabacitas recipe is a true celebration of farm-to-table cooking and Southwestern cuisine.
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Recipe Information
Ingredients
- 2 medium-sized zucchini
- 2 medium-sized yellow squash
- 1 cup green chile (roasted and diced)
- 1 cup sweet corn kernels (fresh or frozen)
- 1 medium, diced white onion
- 2 minced garlic cloves
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon dried oregano
- 0.25 cup cotija cheese (optional, for garnish)
- 2 tablespoons cilantro (chopped, optional, for garnish)
Instructions
Wash and trim the ends of the zucchini and yellow squash. Cut them into bite-sized cubes.
Heat the olive oil in a large skillet over medium heat.
Add the diced onion and cook for 3-4 minutes, until softened and translucent.
Stir in the minced garlic and cook for another 30 seconds, until fragrant.
Add the diced zucchini and yellow squash to the skillet. Stir to combine with the onions and garlic.
Cook the squash for 5-6 minutes, stirring occasionally, until they start to become tender.
Add the green chile and sweet corn to the skillet, mixing them into the vegetables.
Season with salt, black pepper, and dried oregano. Stir to evenly distribute the seasoning.
Reduce the heat to low and cover the skillet. Cook for another 5-7 minutes, or until the vegetables are tender but not mushy.
Taste and adjust seasoning as needed.
If using, sprinkle cotija cheese and chopped cilantro over the top before serving.
Serve warm as a side dish or enjoy as a vegetarian main course.
Nutrition Facts
Calories |
1025 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.1 g | 68% | |
| Saturated Fat | 18.5 g | 92% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 7001 mg | 304% | |
| Total Carbohydrate | 119.4 g | 43% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 67.9 g | ||
| Protein | 34.7 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 643 mg | 49% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 2936 mg | 62% | |
*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.
