calabacitas

Name: Calabacitas
Prep time: 10 min
Cook time: 15 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 small zucchini, sliced; 2 small yellow squash, sliced; 1 medium onion, diced; 1 tablespoon(s) jalapeno pepper, finely diced (optional); 1 can(s) (14.5-oz) black beans, rinsed and drained; 2 tablespoon(s) olive oil; 1/4 teaspoon(s) ground pepper; 2 tablespoon(s) fresh cilantro, chopped; 1 cup(s) frozen corn kernels

(1 rating)

review

Private Recipe by

Russ Myers

@Beegee1947

Necedah, WI

Calabacitas means little squash. Little squash are summer squash, meaning they are harvested while still immature.. Their skin is soft giving them a short storage time, while winter squash are mature fruits, with a tough skin giving them a long storage life.

►

(1 rating)

yield 4 Servings

prep time 10 Min

cook time 15 Min

method Stove Top

Ingredients For calabacitas

2 sm

zucchini, sliced
2 sm

yellow squash, sliced
1 md

onion, diced
1 Tbsp

jalapeno pepper, finely diced (optional)
1 can

(14.5-oz) black beans, rinsed and drained
2 Tbsp

olive oil
1/4 tsp

ground pepper
2 Tbsp

fresh cilantro, chopped
1 c

frozen corn kernels

How To Make calabacitas

1
Heat oil over medium-high and cook onions for 4 minutes. Add garlic and cook 1 minute. Add zucchini and squash and cook another 4 minutes.

2
Add jalapeno pepper and cook 8 to 10 more minutes. Add corn and cook until warmed, 2 minutes. Add black beans and cook until heated through and squash is tender enough for your taste, about 2 to 3 minutes.
3
Remove from heat and season with salt and pepper to taste.
Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

Comments and reviews are disabled on unpublished recipes.