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.
1 Small, finely chopped
2 Small, quartered lengthwise and sliced
8 Ounce, sliced
1 1⁄2 Cup (24 tbs)
Ground black pepper
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.
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.