This Mexican side dish is quick and easy. Roasted green chiles add spice to these savory Calabacitas.
- 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 chili, 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.
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