Calabacitas

This well-loved meal-in-one can be adjusted to suit your taste—more or less of any vegetable or cheese, or no cheese at all.

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Ingredients

1. 1 Tbsp. olive oil
2. 1 medium onion, diced
3. 3 cloves fresh garlic, minced
4. 2 medium tomatoes, diced
5. 3 medium zucchinis, sliced or chopped
6. 3 yellow or Mexican gray squashes, sliced or chopped
7. Up to ¼ cup / 60 ml water, as needed (optional)
8. 1-2 roasted green chilis, sliced or diced
9. 1 cup / 150 g corn, cooked
10. Ground black pepper to taste
11. 1 cup / 120 g reduced-fat cheddar cheese, preferably organic, shredded
12. ¼ cup fresh cilantro, chopped (optional)

Directions

1. Warm oil in in a deep lidded sauté pan over medium-high heat.
2. Add onion and cook until translucent.
3. Add garlic, and cook for 1 minute more.
4. Add tomatoes and squashes, and cook for about 3 minutes, stirring several times.
5. Cover, and lower heat. Simmer for about 10 minutes, or until vegetables are tender to your liking. Stir several times throughout, adding water as needed if the vegetables are not providing enough moisture as they cook.
6. Add green chilies, corn, black pepper to taste, and cilantro (if desired), and mix one last time. Turn off heat.
7. Top with cheese and cilantro, and return lid. Allow cheese to melt before uncovering and serving.

Serving size: 2 cups / 225 g

Exchanges per Serving: 1½ Carb, 1½ Protein, 0 Fat

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