Vegan Calabacitas
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!
Servings: 4 servings
Calories: 145kcal
Ingredients
- 1 tablespoon of vegetable oil
- ½ of a medium yellow onion diced
- 1 poblano pepper diced (optional)
- 3 garlic cloves minced
- 3 small zucchinis sliced and halved
- 2 roma tomatoes diced
- 1 15-ounce can of corn, drained and rinsed
- ½-1 teaspoon of salt
- ¼ teaspoon of Mexican oregano
- ¼ teaspoon of cumin
- ¼ teaspoon of black pepper
- Handful of cilantro minced
Instructions
- In a large pan over medium-high heat, heat the oil. Once heated, add in the onion and pepper and saute for 1 to 2 minutes, or until the onion becomes tender and translucent.
- Add in the garlic, zucchini, tomatoes, and corn and saute for about 5 minutes, stirring occasionally.
- Stir in the salt, oregano, cumin, and black pepper. Cook for another 1 to 2 minutes.
- Stir in the cilantro and enjoy!
Video
Notes
If you’d like some extra protein, add a can of drained and rinsed black or pinto beans.
Traditional Calabacitas has some cheese melted into it. I don’t usually replace it with vegan cheese, but you’re welcome to give it a try.
Nutrition
Calories: 145kcal | Carbohydrates: 21g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1347mg | Potassium: 515mg | Fiber: 2g | Sugar: 4g | Vitamin A: 550IU | Vitamin C: 48mg | Calcium: 34mg | Iron: 1mg
