Veggie-Loaded Mexican Calabacitas Recipe
Prep Time:
10 minutes
Cook Time:
40 minutes
Servings:
4 Servings
Ingredients
  • 2 poblano peppers
  • 1 jalapeño
  • 1 onion
  • 3 cloves garlic
  • 2 zucchinis
  • 2 yellow squash
  • 2 tomatoes
  • 2 ears of corn
  • 1 tablespoon avocado oil
  • 1 teaspoon cumin
  • 1 teaspoon Mexican oregano
  • 1 teaspoon salt
  • ½ bunch cilantro
  • ½ cup cotija cheese
Directions
  1. Preheat the oven to 400 F.
  2. Place the poblano peppers on a baking tray and put them into the oven for 30 minutes. Flip them over at the 15-minute mark.
  3. While those are cooking, chop the jalapeño, onion, garlic, zucchini, yellow squash, tomatoes, and cilantro. Cut the corn off of the corn cobs.
  4. When the poblano peppers are done, remove them from the oven and let them cool for a few minutes. Peel the skin, remove the stem and seeds, and chop.
  5. Add the oil to a large skillet and bring heat to medium high. Add the jalapeño, onions, and garlic. Cook for 5 minutes. Now add the zucchini, yellow squash, cumin, oregano, and salt. Cook for 3 minutes then add the tomatoes, corn, and chopped poblano. Cook for 2 minutes, then remove from heat and add the cilantro and cheese.