When it comes to veggie-loaded recipes, calabacitas is one of my go-to dishes. While Calabacitas are best enjoyed in the fall when all the produce is in season, this traditional New Mexican meal is a fan favorite year-round.
INGREDIENTS
- 1 tbsp olive oil
- 1 yellow onion diced
- 1 poblano pepper (roasted and diced)
- 3 cloves garlic minced
- 1 zucchini diced
- 1 yellow squash diced
- 1 cup frozen roasted yellow corn from Trader Joe’s
- (1) 4oz. can roasted green chiles from Trader Joe’s (optional)
- ⅓ cup coarsely chopped fresh cilantro
- ½ cup Roma tomatoes chopped (optional)
- Kosher salt and freshly cracked black pepper, to taste
- ¼ cup crumbled cotija cheese (optional)
INSTRUCTIONS
In a large cast iron skillet, heat olive oil over medium high heat. Add the onion and roasted poblano pepper. Sauté for 4 to 5 minutes until the onion is translucent. Add the garlic and stir to combine.
Add the zucchini and yellow squash. Cook for another 5 minutes until slightly soft. Stir in the corn (and if desired the green chile). Continue to sauté for a few minutes more until the corn is warmed through. Remove the skillet from the heat and add the cilantro (and if desired, the chopped tomatoes). Stir to combine.
Top the mixture with cotija cheese. Add kosher salt and freshly cracked black pepper to taste. Serve warm.
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