New Mexican Calabacitas

A Delicious Squash Zucchini and Green Chile Recipe

Prep time 15 minutes | Total Time 30 minutes | Servings 4-6

I learned to make this delicious Mexican inspired squash and zucchini recipe when I was living in Albuquerque New Mexico. This recipe incorporates the vibrant flavors of Hatch green chiles which give it is distinctive flavor. This traditional dish is bursting with fresh flavors, making it an easy “go to” recipe for those following a plant based or vegan diet. Calabacitas is a flavorful medley of tender squash such as zucchini and yellow squash, sautéed with onions, garlic, and exquisitely charred Hatch green chiles. This combination creates a rich and aromatic dish that can be enjoyed as a side or a main course. With its perfect balance of flavors and wholesome ingredients, Calabacitas is a must-try for anyone seeking a taste of authentic Mexican cuisine.

Ingredients: 

• 1-2 Hatch Green Chiles - I use hot but they are VERY hot so adjust accordingly- it is important to use Hatch Chiles in this recipe- you can order them online if they are not locally available. If you have to substitute you can try Anaheim chiles but it will change the flavor

• 1 cup of onion- I use yellow onion

• 1 clove of garlic

• 1 green zucchini

• 1 medium yellow squash

• 2 medium tomatoes

• 1 & 1/2 cups of frozen or fresh corn

• 1 can of black beans- optional

• Salt to taste

Directions:

1. Chop up your onion into small pieces and saute in avocado or olive oil until translucent

2. Chop the green chiles well and add into your saute pan with the onion- BE sure you don’t touch your eyes when you are working with green chiles! Saute until you smell the chile - about 1 minute

3. Add in one clove of garlic chopped and saute for about 30 seconds to one minute

4. Chop your squash and zucchini into small pieces (about 1/2 inch) and add to your saute pan

5. Saute until the vegetables are bright green/yellow - about 3-5 minutes

6. Add in 1&1/2 cup of frozen or fresh corn

7. Add in chopped tomatoes - this step is optional but will really add flavor to the dish- saute for about a minute

8. Add in one can of black beans to add protein to your calabacitas. NOTE -in the traditional recipes I had in new Mexico they did not add black beans- but I love the added protein and flavor.

9. Add salt to taste- I add about 1/2 to 3/4 teaspoon of salt

10. Let your mixture cook for 3-5 minutes until all flavors are melded together.

11. To serve you can wrap in a flour tortilla or serve over rice.

Notes and Adjustments!

The recipe is traditionally made with cheese- I do not add vegan cheese to this recipe because I feel it masks the flavors of the vegetables and it is delicious without it- but if you want to add plant based cheese add it at the very end and let it melt before serving.

In New Mexico they would wrap these in a flour tortilla and top with red or green chile sauce- it is wonderful served that way too.

Hatch Chiles are a must for this dish- they can easily be ordered online. If you buy the canned kind try to find the ones from the Hatch Chile Company as I find them to be the most authentic.