These easy Mexican Calabacitas are made with yellow squash, roasted green chiles, corn, and onion.
What Are Calabacitas?
Calabacitas are a Mexican dish. It is a very common dish here in Arizona, and I have seen it made many different ways. It is made with zucchini or yellow squash, peppers, tomatoes, and corn.
The versions I see in Tucson are usually made with cheese, but this calabacitas recipe is vegan.
Calabacitas is a great side dish. For this recipe I used fresh roasted green chiles. If you cannot find fresh roasted, then you could use canned.
I used yellow squash, but you could use zucchini as well.
Other Vegan Mexican Recipes
- Smothered Vegan Burritos
- Vegan Enchiladas
- Refried Bean Tacos
- Vegan Green Corn Tamales (Tamales de Elote)
How To Make This Recipe
- Heat olive oil in a skillet. Add onions and cook until translucent.
- Add yellow squash and cook until it begins to soften, about 5 minutes.
- Add roasted green chile, corn, minced garlic, oregano, salt and pepper. Cook a few more minutes.
- Add halved tomatoes and cook until cooked through.
How Long Will They Last?
These calabacitas will last about 3-5 days in an airtight container in the fridge.
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You May Need:
- 1 tablespoon olive oil
- 1 cup chopped red onion (¼ of an onion)
- 3 yellow squash or zucchini, chopped (5 cups)
- 1 cup roasted green chiles
- 1 cup corn fresh or frozen
- 1 clove garlic minced
- 1 teaspoon oregano
- Salt and pepper
- 1 cup plum tomatoes halved
- Heat olive oil in pan and add onion. Cook for a few minutes until onion is translucent.
- Add squash and heat for about 5 minutes until squash starts to soften.
- Add roasted green chile, corn, garlic, oregano, salt and pepper. Cook for a few more minutes.
- Add plum tomatoes and cook for a couple of minutes, until tomato is cooked through.
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.