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I think calabacitas means "little squash" or something like that. This is one of those favorite things that I forget how much I enjoy. Inspired by free zucchini from the neighbor.
makes about 4-5 servings
4 T oil (olive, canola, you choose)
1 medium white or yellow onion, chopped
2 smaller-ish zucchini or summer squash, cut in half lengthwise and sliced (1/8" slices)
corn kernels sliced off of 3 ears of corn (probably 1.5 cups of frozen kernels)
Fresh or dried oregano (even better if it is Mexican oregano)
14 oz can pinto beans, drained and rinsed
salt and pepper
optional:
1-2tsp minced jalepeno or a few tablespoons of a milder chile
1/2-1 cup chicken or veggie broth if you want it a bit soupy
serve with:
shredded cheese
warm tortillas
Heat the oil in a skillet at medium heat, add the onion and saute for a few minutes. Add the zucchini and cook for 5 minutes or until it softens, add the corn and oregano, saute for another 3 minutes, add beans and cook for another 2 minutes. Season to taste with salt and pepper. Add broth, if using, and heat through. If you use the jalepeno, I like to add it with the onion.
Serve in a bowl with cheese sprinkled on top and a warm tortilla folded in quarters.
makes about 4-5 servings
4 T oil (olive, canola, you choose)
1 medium white or yellow onion, chopped
2 smaller-ish zucchini or summer squash, cut in half lengthwise and sliced (1/8" slices)
corn kernels sliced off of 3 ears of corn (probably 1.5 cups of frozen kernels)
Fresh or dried oregano (even better if it is Mexican oregano)
14 oz can pinto beans, drained and rinsed
salt and pepper
optional:
1-2tsp minced jalepeno or a few tablespoons of a milder chile
1/2-1 cup chicken or veggie broth if you want it a bit soupy
serve with:
shredded cheese
warm tortillas
Heat the oil in a skillet at medium heat, add the onion and saute for a few minutes. Add the zucchini and cook for 5 minutes or until it softens, add the corn and oregano, saute for another 3 minutes, add beans and cook for another 2 minutes. Season to taste with salt and pepper. Add broth, if using, and heat through. If you use the jalepeno, I like to add it with the onion.
Serve in a bowl with cheese sprinkled on top and a warm tortilla folded in quarters.
Beans aren't typical but when I've ordered this at a restaurant I usually ask for a side of beans. This is my at-home short-cut.
She would look down her nose at Colorado corn that I bought at a roadside stand. I'd tell her -- but it was picked this morning! Apparently not as good as Illinois corn picked minutes before. 
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