Oh, I love this time of year because I love squash! Calabacitas (squash) is a side dish that is very popular in New Mexico. And I love it. I love to pair Calabacitas with some black beans for a delicious vegetarian meal (vegan if you don’t add the Cojita). Now, this is my quick and yummy version. (I have an everything-from-scratch version that I will make and post.)
This makes a lot. I will use black beans for different things, like tacos. And I will definitely have the Calabacitas for lunch!
Servings 4 Calories 214 per serving
1 medium zucchini
1 small yellow squash
1 small onion, diced (Vidalia if possible)
2 tablespoons of olive oil (divided)
1 can of Rotel
1 can of Black Beans, drained (no salt added)
3 cloves of garlic, chopped
1 cup corn (I used frozen)
1.5 teaspoon of cumin
1.5 teaspoon of Mexican oregano
Cojita Cheese (optional)
In a frying pan and a medium-size saucepan, heat 1 tablespoon of olive oil. When the oil is hot, add 3/4 of the onion into the frying pan and 1/4 into the saucepan. Cook the onion until it starts to carmelize. Into the frying pan, add the zucchini, squash, and 2 cloves of garlic. Cook until the squash begins to soften. Add the rest of the Rotel and corn. Cook until the corn is heated through.
In the saucepan, add the black beans, 1/4 cup of Rotel, cumin, 1 clove of garlic, and oregano. Simmer until the Calabacitas are ready.
Serve up and cover with 1 tablespoon of crumbled or grated Cojia cheese. This is also great with a low-carb flour tortilla.
I hope you love this as much as I do!