Ingredients for Pueblo Style Calabacitas
- 2 tablespoons olive oil
- Yellow Onion
- Anaheim Chili
- 1 teaspoon salt (or to taste)
- Chili Powder
- 2 medium zucchini, diced
- Whole Kernel Corn
- 2 cloves garlic, minced
- Pinto Beans
- Monterey Jack Cheese
- Fresh Ground Black Pepper
- Lime Wedge
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How to Make Pueblo Style Calabacitas
- Heat 2 tablespoons of olive oil in a medium skillet over medium heat for 1-2 minutes.
- Add the chopped onion, minced chiles, 1 teaspoon salt, and 1/2 teaspoon chili powder (if using). Cook, stirring frequently, for 8-10 minutes, or until the vegetables are softened.
- Add the diced zucchini, corn kernels, minced garlic, and pinto beans (if using). Cook, stirring gently, for about 5 minutes, or until the zucchini is tender-crisp. Avoid overcooking the zucchini.
- Remove the skillet from the heat.
- Stir in the grated Monterey Jack cheese until melted and distributed.
- Season with black pepper and additional salt to taste.
- Serve hot, warm, or at room temperature. Garnish with lime wedges.
- Enjoy! This Calabacitas can be made up to several days in advance. Store in a tightly covered container in the refrigerator and reheat in a microwave or a covered dish in a 300°F oven.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
28g
Fat
3g
Carbs
11g
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Weeknight 60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Low Protein Healthy Breakfast Side Dishes Beans Vegetables American Mexican Southwestern United States Tex Mex Holiday Event Low Fat Vegetarian Dietary Low Cholesterol Low Saturated Fat Low Calorie Healthy 2 Low In Something Peppers Squash