Side Dish Vegetables Squash Zucchini Squash Calabacitas 4.1 (82) 59 Reviews 14 Photos A light lunch, or serve with cheese and tortillas. Also good as a side dish with your favorite Mexican food. Recipe by HAWAIIAN_MOMMA Published on March 10, 2020 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 14 14 14 14 Prep Time: 20 mins Cook Time: 10 mins Total Time: 30 mins Servings: 4 Yield: 4 servings Jump to Nutrition Facts 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 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. I Made It Print Nutrition Facts (per serving) 212 Calories 5g Fat 37g Carbs 10g Protein Show Full Nutrition Label Hide Full Nutrition Label 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved