Description
Calabacitas is a comforting and flavorful Mexican dish featuring tender squash, sweet corn, and vibrant tomatoes, all sautéed with onions, garlic, and a hint of spice. It’s a versatile, wholesome recipe that’s perfect as a side dish or a vegetarian main course. Packed with fresh vegetables, it’s both nutritious and easy to make.
Ingredients
Scale
- Vegetables:
- 2 medium zucchini or Mexican squash (calabacitas), diced
- 1 yellow squash, diced
- 1 cup fresh or frozen corn kernels
- 1 cup diced tomatoes (fresh or canned)
- 1 medium onion, finely chopped
- 1 small bell pepper (green, red, or yellow), diced
- Seasoning:
- 2 cloves garlic, minced
- 1 jalapeño or serrano pepper, finely chopped (optional, for spice)
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder (optional)
- Salt and pepper, to taste
- Garnish & Finishing:
- 1/4 cup fresh cilantro, chopped
- 1/2 cup crumbled queso fresco or shredded cheese (optional)
- Lime wedges for serving
- Oil:
- 1–2 tablespoons olive oil or vegetable oil
Instructions
- Prepare the Vegetables:
Wash and dice the squash, onion, tomatoes, and bell pepper. If using fresh corn, cut the kernels off the cob. - Heat the Oil:
In a large skillet, heat the oil over medium heat until shimmering. - Sauté Aromatics:
Add the onion and garlic to the skillet. Cook for 2-3 minutes until fragrant and translucent. If using jalapeño, stir it in now. - Cook the Vegetables:
Add the diced squash, bell pepper, and corn to the skillet. Stir well to coat in the oil and cook for 5-7 minutes until the vegetables start to soften. - Add Tomatoes and Seasoning:
Stir in the diced tomatoes, cumin, chili powder (if using), salt, and pepper. Let the mixture simmer for 5-7 minutes until the squash is tender and the flavors meld together. - Garnish and Serve:
Remove the skillet from heat. Sprinkle with fresh cilantro and optional queso fresco or shredded cheese. Serve warm with lime wedges on the side.
Notes
- Variations: You can add cooked black beans for extra protein or a dash of smoked paprika for a deeper flavor.
- Serving Ideas: Serve with warm tortillas, as a taco filling, or alongside rice for a complete meal.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish, Main Dish
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Calories: 120
- Sugar: 6g
- Sodium: 220mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 5mg
Keywords: Calabacitas, Mexican Squash, Vegetarian, Easy Recipe, Healthy