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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.
If you like easy, tomato salsa has onion garlic tomato and jalapeño. Spoon to taste. Just saying,,,,,
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!!