Calabacitas

Name: Calabacitas
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 8
Cuisine: Global
Ingredients: 113 grams chopped green chiles, undrained; 2 Tbsps canola oil, divided; 118 milliliters chopped fresh cilantro; 237 milliliters fresh corn kernels (2 medium ears); 2 larges garlic cloves, minced; 118 milliliters sliced green onion tops; 8 lime wedges; 2 poblano chiles, seeded and cut into 3/4-inch pieces; 1 red onion, cut into 1/2-inch wedges; 1 teaspoons salt; 118 milliliters unsalted tomato sauce; 567 grams yellow squash (about 3 medium), halved lengthwise and thinly sliced; 454 grams zucchini (2 medium), halved lengthwise and thinly sliced

Calabacitas is a gluten free and vegan side dish. One portion of this dish contains around 4g of protein, 4g of fat, and a total of 110 calories. This recipe covers 13% of your daily requirements of vitamins and minerals. This recipe serves 8. Head to the store and pick up corn kernels, canolan oil, tomato sauce, and a few other things to make it today. From preparation to the plate, this recipe takes about 25 minutes.

Instructions

Heat a large nonstick skillet over medium-high heat.

Equipment you will use

Frying Pan

Add 1 tablespoon oil to pan; swirl to coat.

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Cooking Oil

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Frying Pan

Add poblano chiles and onion. Cook 5 minutes or until edges of vegetables are browned, stirring occasionally; add garlic last 1 minute of cook time.

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Poblano Pepper

Vegetable

Garlic

Onion

Remove vegetables from pan; keep warm.

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Vegetable

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Frying Pan

Heat 1 tablespoon oil in pan.

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Cooking Oil

Equipment you will use

Frying Pan

Add yellow squash and zucchini; cook 9 minutes or until edges are browned, stirring occasionally.

Ingredients you will need

Yellow Squash

Zucchini

Stir in onion mixture, corn, and next 3 ingredients (through green chiles). Cook 3 minutes or until thoroughly heated, stirring frequently to deglaze pan.

Ingredients you will need

Green Chili Pepper