Squash Calabacitas

Prep time: 20 min

Cook time: 10 min

Servings: 4

Yield: 4 servings

Description

This squash calabacitas recipe includes zucchini, onion, black beans, and corn. Serve with cheese and tortillas for a light lunch or as a zesty side.

• 1 tablespoon olive oil

• 1 large onion, chopped

• 3 cloves garlic, minced

• 4 small zucchini, diced

• 1 fresh poblano chile pepper, seeded and chopped

• 1 (15 ounce) can black beans, rinsed and drained

• 1 cup frozen whole kernel corn

• 1/2 teaspoon salt, or to taste

1 Heat oil in a large skillet over medium-high heat. Add onion and garlic; cook and stir until translucent.

2 Add zucchini and poblano; cook until soft. Stir in beans and corn until heated through; season with salt.