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Calabacitas
These easy Mexican Calabacitas are made with yellow squash, roasted green chiles, corn, and onion.
Prep Time
5
minutes
mins
Cook Time
15
minutes
mins
Total Time
20
minutes
mins
Course:
Side Dish
Cuisine:
Mexican inspired
Diet:
Gluten Free, Vegan, Vegetarian
Servings:
9
Calories:
55
kcal
Author:
Willow Moon
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.
Notes
These calabacitas will last about 3-5 days in an airtight container in the fridge.
Nutrition
Calories:
55
kcal
|
Carbohydrates:
8
g
|
Protein:
1
g
|
Fat:
2
g
|
Saturated Fat:
0
g
|
Cholesterol:
0
mg
|
Sodium:
62
mg
|
Potassium:
250
mg
|
Fiber:
2
g
|
Sugar:
3
g
|
Vitamin A:
235
IU
|
Vitamin C:
17
mg
|
Calcium:
18
mg
|
Iron:
0.4
mg