Calabacitas
A scrumptious side dish that is made with zucchini, corn and black beans.
Yield
4 servingsPrep
20 minCook
10 minReady
30 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
olive oil
|
|
| 1 | each |
onions
chopped |
|
| 3 | each |
garlic
cloves, minced |
|
| 4 | each |
zucchini
small, diced |
|
| 1 | cup |
corn
frozen, whole kernel |
|
| 1 | each |
chile pepper
fresh, poblano, seeded, chopped |
* |
| 15 | ounces |
black beans
can, rinsed, drained |
|
| ½ | teaspoon |
salt
or to taste |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
olive oil
|
|
| 1 | each |
onions
chopped |
|
| 3 | each |
garlic
cloves, minced |
|
| 4 | each |
zucchini
small, diced |
|
| 237 | ml |
corn
frozen, whole kernel |
|
| 1 | each |
chile pepper
fresh, poblano, seeded, chopped |
* |
| 433.5 | ml/g |
black beans
can, rinsed, drained |
|
| 2.5 | ml |
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 sauté until soft. Stir in corn and beans, and heat through. Season with salt to taste.
