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Calabacitas
[Vegan]

Author Bio

When we're crunched for time, cooking something healthy and tasty often falls off our to-do... Read More

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calabacitas

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    Calabacitas [Vegan]

    I grew up eating my grandma’s Calabacitas—zucchini, corn, and tomatoes in a spiced tomato broth with cheese—and this modified version takes me back. Besides tasting like comfort in a bowl, it’s a fresh and flavorful way to use up your summer produce! Excerpted from Plant-Based on a Budget: Quick and... Read More

    Ingredients You Need for Calabacitas [Vegan]

    • 1 tablespoon vegetable oil
    • 1 small yellow onion, diced
    • 3 small zucchini, halved lengthwise and sliced crosswise
    • 2 Roma tomatoes, diced
    • 3 garlic cloves, minced
    • 1 (15.25-ounce) can corn kernels, drained and rinsed
    • 1/2–1 teaspoon salt
    • 1/4 teaspoon dried oregano (preferably Mexican)
    • 1/4 teaspoon ground cumin
    • 1/4 teaspoon black pepper
    • A handful fresh cilantro, minced
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    How to Prepare Calabacitas [Vegan]

    1. In a large skillet, heat the oil over medium-high heat. Add the onion and sauté until tender and translucent, 1 to 2 minutes.
    2. Add the zucchini, tomatoes, garlic, and corn and sauté, stirring occasionally, until the vegetables are slightly soft, about 5 minutes.
    3. Stir in the salt, oregano, cumin, and black pepper and cook for another 1 to 2 minutes.
    4. Stir in the cilantro and serve immediately, or store in an airtight container in the fridge for up to 4 days.

    Notes

    For spice, add 1 minced hot pepper (poblano, if in season) in step 1. For protein, add 1 (15-ounce) can black beans, drained and rinsed (1 ½ cups), in step 2. Swap the corn for hominy.

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