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Mexican Calabacitas

This recipe is from a burrito shop in Ithaca, New York. It’s a perfect vegetable combination for tostadas, tacos, or burritos, or it can be used as a side dish or as a baked potato topping.
  Yellow onion 1 Small, finely chopped
  Water 2 Tablespoon
  Zucchini 2 Small, quartered lengthwise and sliced
  Mushrooms 8 Ounce, sliced
  Ground cumin 1⁄2 Teaspoon
  Chili powder 1⁄2 Teaspoon
  Frozen corn 1 1⁄2 Cup (24 tbs)
  Salt 1⁄4 Teaspoon
  Ground black pepper 1⁄4 Teaspoon

Cook the onion in 1 tablespoon of the water, stirring frequently, until the liquid has evaporated. Add the zucchini, mushrooms, and the remaining tablespoon of water. Stir in the cumin and chili powder and simmer for 5 minutes, until the mushrooms are soft.
Stir in the corn and cook for 2 minutes longer, until heated through. Season with salt and pepper to taste. Serve immediately.
Stored in a covered container in the refrigerator, leftover Calabacitas will keep for up to 3 days.

Recipe Summary

Difficulty Level: 
Side Dish
Vegetarian, Low Cholesterol
Mushroom, Vegetable
Ever tried a good calabacita recipe? A tradition Mexican-flavored vegetable side dish, this dish can be used in fajitas or in tacos, or simply eaten as a side. In this video, learn how to make this dish using cancer-fighting vegetables! A well shown recipe that goes step-by-step, ensuring you don’t miss anything.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 443 Calories from Fat 49

% Daily Value*

Total Fat 6 g8.5%

Saturated Fat 0.66 g3.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 564.5 mg23.5%

Total Carbohydrates 85 g28.5%

Dietary Fiber 13.5 g53.8%

Sugars 17.4 g

Protein 20 g40.2%

Vitamin A 38.4% Vitamin C 96.1%

Calcium 9% Iron 25%

*Based on a 2000 Calorie diet


Mexican Calabacitas Recipe Video