Calabcitas!

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

by Veggietorials

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.

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