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Squash Calabacitas

Squash Calabacitas

Name: Squash Calabacitas
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
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

Rating: 4.11 stars

83 Ratings
60 Reviews
14 Photos

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

By HAWAIIAN_MOMMA

Gallery

Recipe Summary

prep:

20 mins

cook:

10 mins

total:

30 mins

Servings:

Yield:

4 servings

Nutrition Info

Ingredients

Original recipe yields 4 servings

The ingredient list now reflects the servings specified

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

Step 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.

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Nutrition Facts

Per Serving:

212 calories; protein 10.1g 20% DV; carbohydrates 36.8g 12% DV; fat 4.6g 7% DV; cholesterolmg; sodium 818.2mg 33% DV. Full Nutrition

Reviews (60)

Most helpful positive review

LRP77

09/29/2003

This is delicious and unique! I love the combination of zuchinni beans and corn. I omitted the poblano and added about 1 tsp. of ground cumin and 1 tsp. of chili powder to perk up the flavors. I served with low-fat cheddar cheese and taco sauce. I can't wait to have this again!! Read More

Helpful

(47)

Most helpful critical review

SEESHELLY

08/15/2003

Somewhat bland. My grandmother's recipe always used jalapeno diced red pepper fresh cut corn off the cob diced zucchini & yellow squash and perhaps a bit of cilantro and no beans. We use this as a filling for a warm tortilla. It's a nice meatless meal. Read More

Helpful

(45)

83 Ratings

5 star values: 34
4 star values: 31
3 star values: 12
2 star values: 5
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

LRP77

09/29/2003

Helpful

(47)

SEESHELLY

08/14/2003

Helpful

(45)

MRSLAURIE84

05/06/2008

Easy! I prepared this the night before and carried it to a pitch-in. It was a great side with the fajitas that were served. I did add a can of tomatoes and chilis. I am glad I did. I think it would have been a bit bland. It was also great warmed up and covered with a bit of cheese. I'll make it again. Read More

Helpful

(25)

Snapshot

06/13/2011

I tend to take the best of all recommended changes to recipes and make my own personal masterpiece. And I did with this dish which came out delicious. I made 12 servings for a friend's Cinco De Mayo party which was more than I expected yet most of it was eaten up mostly as a side dish but also as a main course for the two vegetarians at the party. Here's the changes I made to the four (4 ) serving recipe originally shown on allrecipes.com: Instead of 4 zucchini I used 2 zucchini and 2 butternut squash (for color). I used 1 can of Ro Tel tomatoes because they're lightly spicy and 1 tablespoon of cilantro. I then covered and sauteed until soft over medium heat stirring about once a minute. Then I stirred in the recommended amount of corn but reduced the beans by 1/3 about 10 ounces. While that mixture was heating I added the recommended amount of salt plus 1 fresh lime 1 teaspoon of chili powder and 1/2 teaspoon of cumin. Continue to cook uncovered stirring about once a minute. I also found out it's just as delicious cold as warm. If you can let it sit for a few hours in the refrigerator and then thoroughly stir it and microwave it (or serve it cold) it tastes even better. Read More

Helpful

(24)

Jennifer Terry

11/23/2008

I really like this recipe! Easy lots of veg. Needed a little more seasoning since I don't like spicy food and omitted the poblano. I also tried it as is and then with a can of diced tomatoes. The tomatoes definitely added a lot to the flavor. Thanks for the recipe! Read More

Helpful

(15)

karyn8sons

08/25/2007

I love green chilis so I add them. I omit the beans. I dice everything but the garlic. That I mince. And where are the tomatoes? I didn't have any fresh so I put in a can of Ro Tel. Tomatoes really add something for me and so does the pepper jack cheese I had on hand. I also added Texas Gunpowder which is dried ground jalapeno in a shaker. I needed more salt too. My husband eats this with sour cream on a tortilla and loves it (so do I). We aren't vegans so if I have it I'll even add some leftover pork or chicken. You really can't mess this up. You gotta love that! Read More

Helpful

(13)