Easy Calabacitas Recipe
This calabacitas recipe is creamy, tender, and satisfying! Mexican squash is cooked until tender and mixed with corn, onion, tomatoes, spicy peppers, and savory seasonings. It makes the perfect taco filling or side.
Equipment
- Skillet
- Grater
- Chef's knife & cutting board
Ingredients
- 1 tablespoon olive oil
- ½ large white onion, diced
- 1 large jalapeno, seeded & diced
- 2 cloves garlic, minced
- 1 ½ pounds Mexican squash, sliced into quarters
- 1 cup corn kernels
- 2 Roma tomatoes, diced
- ¼ teaspoon Mexican oregano
- ¼ teaspoon cumin
- Salt & pepper to taste
- ⅔ cup vegan mozzarella, shredded
Toppings
Instructions
- Heat the olive oil in a large skillet over medium. Once hot, add the onions and cook for about 3 minutes until translucent.
- Add the jalapeno, garlic, squash, corn, tomatoes, Mexican oregano, cumin, salt, and pepper. Reduce the heat to just over low, cover, and cook for ~8-9 minutes, stirring occasionally, until the squash is tender.
- Add the vegan mozzarella shreds, and cook with the lid on for an additional 1-2 minutes until the cheese melts.
- Serve your calabacitas warm with vegan queso fresco or cotija cheese and cilantro on top. Happy eating!
Notes
Use any summer squash: If you can’t find Mexican squash, replace it with any variety of summer squash (yellow or green zucchini, pattypan, globe, crookneck, etc).
Cut the veggies evenly: Cut the calabactias and other vegetables into even, bite-size pieces to ensure everything cooks consistently.
Use a large skillet: Using a large skillet prevents the vegetables from overcrowding and helps them cook at the same rate.
Cook with a lid: Covering the pan helps trap the steam, which steams the vegetables more quickly. Plus, it perfectly melts the cheese at the end.
Don’t cook too long: You want the squash and other vegetables to be tender yet still vibrant and structured. Keep a close eye on everything as it cooks.
Give the onions a head start so they have time to soften and release their sweetness, which forms the base flavor of this dish.
Keep the heat low after adding all the vegetables to help meld the flavors together without overcooking any individual ingredient.
Adding cheese at the end and allowing it to melt with the residual heat incorporates it smoothly into the dish without turning it rubbery.
Nutritional information is a rough estimate and should not be taken as health advice.
Nutrition
Serving: 1serving | Calories: 168kcal | Carbohydrates: 21.5g | Protein: 4.4g | Fat: 8.4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 2.7g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 269.3mg | Potassium: 621.6mg | Fiber: 4.2g | Sugar: 6.8g | Vitamin A: 658.8IU | Vitamin C: 39.8mg | Calcium: 54.2mg | Iron: 1.4mg
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