Calabcitas!
April 5, 2012 by Cobi | 4 Comments
This is a recipe that I learned while working as a Cooking Instructor for The Cancer Project. It completely changed my relationship with zucchini! Growing up as a kid, squash was on my “most hated” veggies list. I’ve come to realize that I just didn’t care for the over-cooked, soggy preparation my mother favored. The cook and prep process for this recipe is so simple, you’ll have plenty of time to prepare my Wholly!Mockamole and still be out of the kitchen in less than an hour.
Pair this meal with your favorite vegan beer and you’re ready for Cinco de Mayo!
Calabacitas
Prep Time: 5 minutes
Cook Time: 10 minutes
Keywords: saute entree side snack dairy free gluten-free nut-free soy-free vegan vegetarian zucchini Cinco de Mayo Mexican
Ingredients (4 servings)
- 1 onion diced
- 2 cloves garlic
- 2 large zucchini chopped ( or your favorite squash)
- 1 cup cooked black beans
- Juice of 1 lime
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 2 teaspoons olive oil
- salt & pepper to taste
- Green onions or cilantro for garnish
- optional- 1 link of Chipotle Field Roast Sausage, diced OR omit this to keep the recipe gluten-free
Instructions
Heat olive oil in a large pan. Sauté the onions and garlic on medium high heat until the onions are translucent. Create a small space in the middle of the pan and add your spices, allowing them to hit the heat of the pan.Stir spices for 30 seconds. Add the sausage and heat through for about 3 minutes. Toss in the squash and cook just until slightly softened. Add in the beans last, season with salt & pepper to taste. Garnish with green onions or cilantro. Serve with tortillas,salsa and mockamole.