Mexican Calabacitas Recipe Video
Ingredients
| Yellow onion/Null | 1 Small, finely chopped (Null) | |
| Water/Null | 2 Tablespoon (Null) | |
| Zucchini/Null | 2 Small, quartered lengthwise and sliced (Null) | |
| Mushrooms/Null | 8 Ounce, sliced (Null) | |
| Ground cumin/Null | 1⁄2 Teaspoon (Null) | |
| Chili powder/Null | 1⁄2 Teaspoon (Null) | |
| Frozen corn/Null | 1 1⁄2 Cup (24 tbs) (Null) | |
| Salt/Null | 1⁄4 Teaspoon (Null) | |
| Ground black pepper/Null | 1⁄4 Teaspoon (Null) |
Nutrition Facts
Serving size: Complete recipe
Calories 443 Calories from Fat 49
% Daily Value*
Total Fat 6 g8.5%
Saturated Fat 0.66 g3.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 564.5 mg23.5%
Total Carbohydrates 85 g28.5%
Dietary Fiber 13.5 g53.8%
Sugars 17.4 g
Protein 20 g40.2%
Vitamin A 38.4% Vitamin C 96.1%
Calcium 9% Iron 25%
*Based on a 2000 Calorie diet
Directions
Stir in the corn and cook for 2 minutes longer, until heated through. Season with salt and pepper to taste. Serve immediately.
Stored in a covered container in the refrigerator, leftover Calabacitas will keep for up to 3 days.
Editors Review
Ever tried a good calabacita recipe? A tradition Mexican-flavored vegetable side dish, this dish can be used in fajitas or in tacos, or simply eaten as a side. In this video, learn how to make this dish using cancer-fighting vegetables! A well shown recipe that goes step-by-step, ensuring you don’t miss anything.Chef
