Vegan Calabasitas - Simple, Savory & Quick To Make | abrikliving.com
Food,  Main Dish

Vegan Calabasitas – Simple, Savory & Quick To Make

These Vegan Calabasitas are so yummy and easy to make! They’re great as the star of a meal or make for a good side dish. Either way they taste is amazing.

Vegan Calabasitas - Simple, Savory & Quick To Make | abrikliving.com
Vegan Calabasitas – Simple, Savory & Quick To Make

Uh can we say yum?! This recipe was passed down from one of my Nanas, so my family has been making it for a while.

That’s one of the things I love about food and cooking, it has a way of bringing people together and being able to share it with others. My Nana made these calabasitas, then my Mom made them. Now they’re a staple in our house and I plan to continue passing on the recipe.

When it comes to food I’m a simple gal, the flavors have to be there but being able to throw something together especially during a busy week is right up my alley.

So let’s get started!

Prep

Vegan Calabasitas - Simple, Savory & Quick To Make | abrikliving.com
Vegan Calabasitas – Simple, Savory & Quick To Make

What you see here is all you need. A couple of calabasitas, tomato, onion, garlic powder, salt, pepper, and a can of corn. Simple right?

Calabasitas are the Spanish word for zucchinis, so it’s literally all about the zucchinis today, they get all the attention.

To prep, I simply slice the zucchinis. You want to try to slice them about 1/4 of an inch thick and make them about the same size. This trick helps them to cook faster and more evenly.

Then, I chop the tomato and dice the onion.

Cook

Once you’ve got everything chopped, diced and sliced, heat a large pan on the stove at medium-high heat and add some oil.

When the pan is warm enough you can toss in the onion, calabasitas and tomato. Then stir to combine.

Next, drain the can of corn and add it to the pan.

Mix everything together and lower the heat to medium-low, Add in the spices, cover the pan with a lid, and cook for about 10 minutes until the calabasitas are soft. Be careful not to overcook them because they can get mushy.

Once the calabasitas are done remove the pan from the heat, and don’t forget to tilt the lid to release the steam to stop them from cooking.

And there you have it a nice, simple, yet oh so good meal.

Serve

We love to eat them with a side of pinto beans and some tortillas.

I really like these tortillas that I buy at Sprouts. I find them next to the eggs which is weird but ok we’ll just go with it.

They’re non-gmo and you can make them fresh with your meal. Mmm Mmm good!

Serve it all together on a plate and you’ve got yourself one great dish.

A lot of the time calabasitas are served as a side dish, but honestly I love them like this as the main course. We’ve gota let the veggies be the star sometimes right?

Traditionally, they are also made with cheese, so that is an option if you’re looking for something Vegetarian. Make it how you like it but be sure to let me know what you think in the comments below.

Enjoy!

Print
Vegan Calabasitas - Simple, Savory & Quick To Make | abrikliving.com

Vegan Calabasitas – Simple, Savory & Quick To Make


  • Author: Abri Fernandez
  • Prep Time: 5 Minutes
  • Cook Time: 10 Minutes
  • Total Time: 15 minutes
  • Yield: 4 People 1x

Description

These Vegan Calabasitas are so yummy and easy to make! They’re great as the star of a meal or make for a good side dish. Either way they taste is amazing.


Scale

Ingredients

  • 2 Medium Calabasitas, thinly sliced
  • 1 Can of Corn (15.25 oz)
  • 1 Medium Tomato, chopped
  • 1/4 Yellow Onion, diced
  • 1 tsp Garlic Powder
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 2 Tbs oil

Instructions

  1. Slice, chop and dice the calabasitas, tomato and onion.
  2. Heat a large pan on the stove at medium-high heat and add oil.
  3. When the pan is hot enough, toss in the calabasitas, tomato and onion, and stir to combine.
  4. Drain the juice from the can of corn, add in the pan, and stir everything together.
  5. Lower the heat to medium-low and add in the spices. Cover the pan with a lid and cook for 10 minutes, until the calabasitas are soft. Be careful not to overcook them because they can get mushy.
  6. Once they are done remove the pan from the heat, also tilt the lid to release the steam this helps to stop the calabasitas from cooking.
  7. Can serve with some pinto beans and tortillas. Enjoy!

Notes

For a Vegetarian option you can add cheese to the pan while cooking.

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Mexican

Nutrition

  • Serving Size: 4 People
  • Calories: 132
  • Sugar: 4.6g
  • Sodium: 750mg
  • Fat: 7.8g
  • Saturated Fat: 1g
  • Carbohydrates: 15.7g
  • Fiber: 2.7g
  • Protein: 3.1g
  • Cholesterol: 0mg

Keywords: calabasitas, vegan

You can spread the Love here
  •  
  •  
  •  

Leave a Reply

You have to agree to the comment policy.