This recipe for Vegan Calabacitas is a Mexican-inspired zucchini dish brimming with vibrant summer veggies like zucchinis, tomatoes, and corn kernels! Sautéed with a trio of aromatic spices, Mexican oregano, cumin, and black pepper, making it delightfully savory and mildly spicy! This amazing salad is budget-friendly and will be ready in just 20 minutes including prep time.
Calabacitas is a classic Mexican side dish primarily made of juicy zucchinis tossed with other vegetables and other spices. It is a wholesome dish that is substantial enough to be savored on its own. However, it is also perfect when you need something light, and fresh to pair with your mains. Especially when you are trying to reduce eating rice as part of your diet. Aside from enjoying it as a great side dish, you can also use it to make some vegan tacos or wraps.
Aside from being meatless, this dish is also naturally gluten-free, soy-free, nut-free, and sugar-free. We just love how each comforting spoonful is filled with crisp veggies and warm spices. A total summer treat that is good for everyone!
This amazing one-pan dish is a breeze to make! It'll only take you 10 minutes to cook it following very simple steps:
1) In a large pan over medium-high heat, heat the oil. Using a large pan ensures that there is enough space for the veggies to cook evenly without overcrowding. An overcrowded pan will result in the temperature dropping making the vegetables limp and mushy. Saute the onion and pepper until the onion becomes tender and translucent. It should take around 1 to 2 minutes.
2) Add in the garlic, zucchini, tomatoes, and corn and saute stirring occasionally for about 5 minutes.
3) Add the salt, oregano, cumin, and black pepper. Continue cooking for a minute or two.
4) Garnish with chopped cilantro. Serve and enjoy!
This summer squash, also called courgette by some, is full of health benefits that make it a superfood! It is packed with antioxidants, plant compounds that help protect your body from harmful free radicals. These antioxidants are mainly found on the skin. It is also full of nutrients, with a very high level of Vitamin A, which helps strengthen our immune system and eyesight. If you want to improve your digestion and heart health, then it should be part of your regular diet.
No need. Save yourself the effort and hassle in doing so because zucchini skin is 100% edible. As a matter of fact, that is where most of the nutrition is concentrated. It is rich in vitamins and packed with fiber and antioxidants.
You can store your leftover Calabacitas in the fridge for up to 3-5 days. Make sure that it cools down completely before placing it in a food container. Reheat the leftovers for a minute or two, or until it has warmed through. You can use a microwave or your stovetop to do so. Make sure to not overly reheat them because they will turn mushy.
It will go great with any of your grilled or fried entrees as a side dish. Try pairing it with Grill Tofu Steaks, BBQ Tempeh, Mushroom Vegan Steak, or BBQ Cauliflower Wings. Use it as a filling for my handmade Flour Tortilla or simply wrap them in large lettuce leaves to make delicious wraps. Or you can simply enjoy it with Homemade Pinto Beans and Golden Garlic Rice.
Photos by Alfonso Revilla
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