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1 of

Calabacitas

By: HAWAIIAN_MOMMA

"A light lunch, or serve with cheese and tortillas. Also good as a side dish with your favorite Mexican food."

Rate/Review | Read Reviews (45)

3,517 Saves

What to Drink?
	Sauvignon Blanc
	Top Shelf Margaritas on the Rocks
	Beer

Prep Time:
20 Min

Cook Time:
10 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

1 tablespoon olive oil
1 large onion, chopped
3 cloves garlic, minced
4 small zucchini, diced
1 fresh poblano chile pepper, seeded and chopped
1 cup frozen whole kernel corn
1 (15 ounce) can black beans, rinsed and drained
1/2 teaspoon salt, or to taste

Directions

Heat olive oil in a large skillet over medium-high heat. Add onion and garlic, and cook, stirring until translucent. Add zucchini and poblano pepper, and saute until soft. Stir in corn and beans, and heat through. Season with salt to taste.