Calabacitas Recipes

Calabacitas Recipes - How Foods Fight Cancer

MAKES 4 SERVINGS

This recipe is from a burrito shop in Ithaca, New York. The zucchini adds folate and vitamins
A and C. Sometimes the shop adds lima beans as well. Itfs a perfect vegetable combination for
tostadas, tacos, or burritos, or it can be used as a side dish or as a baked potato topping.

1 small yellow onion, finely chopped
2 tablespoons water
2 small zucchini, quartered lengthwise and sliced
8 ounces mushrooms, sliced
1.2 teaspoon ground cumin
1.2 teaspoon chili powder
11.2 cups frozen corn
1.4 teaspoon salt
1.4 teaspoon ground black pepper


1. Cook the onion in 1 tablespoon of the water, stirring frequently, until
the liquid has evaporated. Add the zucchini, mushrooms, and the
remaining tablespoon of water. Stir in the cumin and chili powder
and simmer for 5 minutes, until the mushrooms are soft.

2. Stir in the corn and cook for 2 minutes longer, until heated through.
Season with salt and pepper to taste. Serve immediately.

3. Stored in a covered container in the refrigerator, leftover
Calabacitas will keep for up to 3 days.


PER SERVING: 75 calories; 0.7 g fat; 0.1 g saturated fat; 8.8% calories from fat; 0 mg cholesterol;
3 g protein; 17.3 g carbohydrate; 3.6 g sugar; 3.3 g fiber; 154 mg sodium; 18 mg calcium; 1.4 mg
iron; 6.9 mg vitamin C; 320 mcg beta-carotene; 0.2 mg vitamin E