Squash Calabacitas

4.1
(82)

A light lunch, or serve with cheese and tortillas. Also good as a side dish with your favorite Mexican food.

14
14
14
14
Prep Time:
20 mins
Cook Time:
10 mins
Total Time:
30 mins
Servings:
4
Yield:
4 servings

Ingredients

  • 1 tablespoon olive oil

  • 1 large onion, chopped

  • 3 cloves garlic, minced

  • 4 small zucchini, diced

  • 1 fresh poblano chile pepper, seeded and chopped

  • 1 cup frozen whole kernel corn

  • 1 (15 ounce) can black beans, rinsed and drained

  • ½ teaspoon salt, or to taste

Directions

  1. Heat olive oil in a large skillet over medium-high heat. Add onion and garlic, and cook, stirring until translucent. Add zucchini and poblano pepper, and saute until soft. Stir in corn and beans, and heat through. Season with salt to taste.

Nutrition Facts (per serving)

212 Calories
5g Fat
37g Carbs
10g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 212
% Daily Value *
Total Fat 5g 6%
Saturated Fat 1g 4%
Sodium 818mg 36%
Total Carbohydrate 37g 13%
Dietary Fiber 11g 40%
Total Sugars 6g
Protein 10g
Vitamin C 44mg 218%
Calcium 70mg 5%
Iron 3mg 16%
Potassium 855mg 18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love