Squash Calabacitas

4.1

(82)

59 Reviews

15 Photos

A light lunch, or serve with cheese and tortillas. Also good as a side dish with your favorite Mexican food.

Submitted by HAWAIIAN_MOMMA

Published on March 10, 2020

15

Prep Time:

20 mins

Cook Time:

10 mins

Total Time:

30 mins

Servings:

4

Yield:

4 servings

Jump to Nutrition Facts

Ingredients

1 tablespoon olive oil
1 large onion, chopped
3 cloves garlic, minced
4 small zucchini, diced
1 fresh poblano chile pepper, seeded and chopped
1 cup frozen whole kernel corn
1 (15 ounce) can black beans, rinsed and drained
½ teaspoon salt, or to taste

Directions

Heat olive oil in a large skillet over medium-high heat. Add onion and garlic, and cook, stirring until translucent. Add zucchini and poblano pepper, and saute until soft. Stir in corn and beans, and heat through. Season with salt to taste.

Nutrition Facts (per serving)

212	Calories
5g	Fat
37g	Carbs
10g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 212
% Daily Value *
Total Fat 5g	6%
Saturated Fat 1g	4%
Sodium 818mg	36%
Total Carbohydrate 37g	13%
Dietary Fiber 11g	40%
Total Sugars 6g
Protein 10g	20%
Vitamin C 44mg	48%
Calcium 70mg	5%
Iron 3mg	16%
Potassium 855mg	18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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