Anne's Calabacitas recipe
All Recipes Side Dish Vegetables Squash Zucchini
Ingredients
- 1 tablespoon olive oil ½ onion, chopped 1 green bell pepper, chopped 1 yellow bell pepper, chopped 1 (8 ounce) can chopped green chiles (such as Ortega®) 1 zucchini, diced 1 yellow squash, diced 1 patty pan squash, diced 1 ½ cups white corn 1 large tomato, chopped and drained salt and ground black pepper to taste 1 pinch dried oregano 1 (15 ounce) can pinto beans, rinsed and drained 1 cup chopped spinach 1 cup minced fresh cilantro 1 cup grated Cheddar cheese ⅔ cup crumbled cotija cheese ½ cup sour cream
Nutrition Info
- 307.3 caloriescarbohydrate: 25.5 gcholesterol: 43.6 mgfat: 18.1 gfiber: 6.1 gprotein: 14.1 gsaturatedFat: 9.8 gservingSize: -sodium: 921.6 mgsugar: 5.2 gtransFat: : -unsaturatedFat: : -
Directions Anne's Calabacitas
Directions
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Heat olive oil in a large skillet over medium heat, cook and stir onion, green bell pepper, and yellow bell pepper until onion is translucent and golden brown, 10 to 15 minutes. Add green chiles, zucchini, yellow squash, and patty pan squash, cook and stir until softened, 5 to 10 minutes.
Stir corn and tomato into squash mixture and simmer until liquid is reduced, about 5 minutes, season with salt, pepper, and oregano. Mix pinto beans and spinach into squash mixture and simmer until heated through, about 5 minutes. Stir cilantro, Cheddar cheese, cotija cheese, and sour cream into squash mixture.