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    Home » Recipes » Mexican Inspired

    Published: Jan 28, 2015 · Modified: Jul 25, 2022 by Willow Moon · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases.

    Calabacitas

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    These easy Mexican Calabacitas are made with yellow squash, roasted green chiles, corn, and onion. 

    Calabacitas on plate.

    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.

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    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

    1. Heat olive oil in a skillet. Add onions and cook until translucent.
    2. Add yellow squash and cook until it begins to soften, about 5 minutes.
    3. Add roasted green chile, corn, minced garlic, oregano, salt and pepper. Cook a few more minutes.
    4. 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.

    Calabacitas on plate close up.

    Recipe

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    You May Need:

    Hatch green chiles

    📋 Recipe

    Calabacitas
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    5 from 2 votes

    Calabacitas

    These easy Mexican Calabacitas are made with yellow squash, roasted green chiles, corn, and onion.
    Course Side Dish
    Cuisine Mexican inspired
    Prep Time 5 minutes minutes
    Cook Time 15 minutes minutes
    Total Time 20 minutes minutes
    Servings 9
    Calories 55kcal
    Author Willow Moon
    Prevent your screen from going dark

    Ingredients

    • 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
    US Customary - Metric

    Instructions

    • 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.
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    Nutrition

    Calories: 55kcal | Carbohydrates: 8g | Protein: 1g | Fat: 2g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 62mg | Potassium: 250mg | Fiber: 2g | Sugar: 3g | Vitamin A: 235IU | Vitamin C: 17mg | Calcium: 18mg | Iron: 0.4mg

    *Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.

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    Calabacitas