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Ingredients
2 tablespoons extra-virgin olive oil
2 tablespoons minced onion
½ cup diced yellow summer squash
½ cup diced zucchini
½ cup corn kernels, preferably fresh
1 jalapeño, stemmed, seeded and finely chopped
½ cup diced tomato or quartered cherry tomatoes
¼ teaspoon dried oregano
salt
½ cup Monterey Jack cheese, grated
8 corn tortillas
1 tablespoon minced cilantro.
Nutritional analysis per serving (4 servings)
29 grams carbs; 15 milligrams cholesterol; 259 calories; 7 grams monosaturated fat; 2 grams polyunsaturated fat; 4 grams saturated fat; 14 grams fat; 5 grams fiber; 366 milligrams sodium; 8 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a medium saucepan over medium heat, heat the oil until shimmering. Add onion and sauté until translucent, about 2 minutes. Add squash, zucchini, corn kernels and jalapeno. Sauté until squash and zucchini are lightly browned, about 3 minutes. Add tomatoes, oregano and salt to taste.
- Step 2
Cover, reduce heat to medium-low, and cook, stirring once or twice, until squash, zucchini and tomatoes release their juices and begin to blend, 5 to 7 minutes. Uncover, and adjust salt as needed. Sprinkle with cheese, cover, and cook until cheese is melted, about 1 minute. Remove from heat and keep warm.
- Step 3
Preheat a griddle or large heavy skillet over medium heat. Working in batches, warm the tortillas on the griddle, about one minute a side. Place the warmed tortillas on a platter and cover with foil to keep warm.
- Step 4
Arrange two warm tortillas on each of four plates. Place equal portions of filling in the center of each tortilla. Garnish with a sprinkling of cilantro, and serve.
Private Notes
Comments
Delicious. And at the risk of criticism from purists- I lived in Tucson AZ for many years and Calabacitas was a (delicious) staple. I varied a bit according to what I remember of the Calabacitas I remember: Used butter instead of oil Added 1/2 c red pepper w the onions Added 1/2 c poblano pepper instead of jalapeño Used flour tortillas And added a bit of Cotija Cheese as a garnish And didn’t have any dried oregano but didn’t miss it This is a great recipe!
Delicious! I added a couple dashes of hot sauce and a can of garbanzos for heat and protein. I served the grated cheese to pass also had fresh slices of avocado and small diced fresh tomato to serve. In a hurry, I microwaved the tortillas for plate for 15-20 seconds. Love calabacitas!
Delicious! I’ll be making this again through the summer. Perfect way to use up summer veggies. The melted cheesy sauce was really tasty. I also used homemade black beans in the tacos.
Delicious. And at the risk of criticism from purists- I lived in Tucson AZ for many years and Calabacitas was a (delicious) staple. I varied a bit according to what I remember of the Calabacitas I remember: Used butter instead of oil Added 1/2 c red pepper w the onions Added 1/2 c poblano pepper instead of jalapeño Used flour tortillas And added a bit of Cotija Cheese as a garnish And didn’t have any dried oregano but didn’t miss it This is a great recipe!
Cooked exactly as written. Excellent!!
Delicious! I’ll be making this again through the summer. Perfect way to use up summer veggies. The melted cheesy sauce was really tasty. I also used homemade black beans in the tacos.