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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Calabaza means squash or pumpkin in Spanish. Ingredients:
4 tablespoons olive oil |
1 red onion, chopped |
4 garlic cloves, finely minced |
11/2 cups yellow squash, sliced |
21/2 cups zucchini |
2 cups corn kernels |
2 scallions, sliced |
1 cup green chile, chopped |
1 cup roma tomatoes, diced |
1 can black beans, drained and rinsed |
1/2 cup cilantro, chopped |
salt and freshly ground pepper, to taste |
mixed herbs, to taste (oregano, marjoram, and cumin) |
Directions:
1. Heat 2 tablespoons of the oil in a large skillet or wok and sauté the onion for about 4 minutes over medium-high heat. Add the minced garlic and sauté 2 minutes longer.
2. Add the squash and zucchini and sauté 5 minutes more, until softened.
3. Add the remaining 1 to 2 tablespoons of oil with the corn, scallions, and green chile and sauté 3 minutes longer.
4. Stir in the tomatoes, cilantro, and beans and heat through, about 5 minutes.
5. Season with salt and herbs. Serve immediately
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