Anne's Calabacita's

Made  times
Dylan's Nana 2

"Even kids will love this recipe. I learned it from my wonderful mother-in-law who would add or subtract different ingredients everytime. This version was my favorite!"
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6 servings
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Original recipe yields 6 servings



  • Prep

  • Cook

  1. In large skillet, heat olive oil and saute the onions and bell peppers over medium heat until tranparent and golden brown, then add the chopped green chiles. Add the prepared squashes and cook until soft. Stir in corn (and tomatoes, if desired) and simmer until the liquid has cooked down. Salt and pepper to taste and add a dash of oregano.
  2. If you want to add drained whole pinto beans or chopped spinach, do so here and simmer until heated through and then add the remaining ingredients, the cheddar and Cojita cheeses, sour cream and minced cilantro.
  3. Serve immediately and enjoy!


This is soooo good. With tomatoes and beans, it's a meal for Meatless Monday! For an even lower fat version, sub the sour cream for non-fat Greek yogurt, and the cheese for low fat cottage che...