Calabacitas
Servings: 4
Total Time: 20 minutes
Ingredients
2 TBSP olive oil
1 medium yellow onion, diced
1 poblano pepper, seeded and diced
1 red bell pepper, seeded and diced
2 garlic cloves, peeled and minced
salt & pepper
1 zucchini, diced
1 yellow squash, diced
1 cup fresh corn kernels (about 1 large ear)
freshly chopped cilantro
Directions
1. Heat the oil in a nonstick skillet over medium-high heat. When the oil is hot add the onion, poblano, bell pepper, and garlic to the pan and cook, stirring occasionally, until vegetables begin to soften, about 5 minutes.
2. Add the zucchini and squash to the pan and cook, stirring occasionally, until they begin to soften, about 4 minutes.
3. Add the corn and cook until heated through, about 2 minutes. Season with salt & pepper to taste.
4. Transfer veggies to a serving dish and sprinkle the freshly chopped cilantro on top.
2. Add the zucchini and squash to the pan and cook, stirring occasionally, until they begin to soften, about 4 minutes.
3. Add the corn and cook until heated through, about 2 minutes. Season with salt & pepper to taste.
4. Transfer veggies to a serving dish and sprinkle the freshly chopped cilantro on top.
