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Calabacitas

This Calabacitas recipe is loaded with zucchinis, corn, tomatoes, garlic, jalapeños, and tons of aromatic spices. It is easy to make in 20 minutes with simple ingredients. Naturally vegan, this is Mexican food at its best and hard to resist.

Wooden spoon in a pan with Calabacitas.

Simple recipes are my jam. And I love creating them week-in week-out. It is always so satisfying when you finally hit the sweet spot in which easy preparation and maximum flavor come together. 

Just think of recipes like my Eggplant Parmesan, the Zucchini Casserole, or my Alfredo Sauce, for example.

If you are on the hunt for more easy ideas, feel free to browse around with the search bar or the recipe index.

Ingredients for making these Calabacitas collected on a wooden board.

Why this is the best Calabacitas recipe

This new recipe for Calabacitas is something that you will love in no time. It is just as easy as it can get.

Budget friendly as it is made with simple ingredients and so easy to make with step by step pictures. They provide you an amazing guide for the best result.

This dish is packed with flavor and so satisfying. At the same time filling enough for a great lunch or dinner.

Preparing the tomoato-jalaeno sauce in a food processor before and after.

What you need for this Calabacitas recipe

Before moving ahead and making this dish, check if you have the following ingredients on stock:

  • zucchinis
  • garlic
  • tomatoes
  • corn
  • olive oil
  • onions
  • jalapeños
  • cilantro

And for the spice mix:

  • cumin
  • smoked paprika
  • oregano
  • chili powder

Frying zucchini, corn, jalapenos in a large sauce pan.

How to make Calabacitas

Heat 2 Tbsp of olive oil in a pan. Add diced garlic, onions, and zucchinis. Fry everything for around 5 minutes. 

At the same time, give the tomatoes, 1 Tbsp olive oil, cumin, smoked paprika, oregano, chili powder, 2 Tbsp jalapeños (reserve 1 Tbsp) to a food processor. Pulse everything carefully. You want to keep texture so make sure to chop all the ingredients roughly (see photo).

After 5 minutes of frying the zucchini and onion mix, add corn and fry for 4 minutes longer most of the zucchinis’ liquid is gone and it starts browning.

Now add tomato mixture and the reserved 1 Tbsp jalapeños. Let simmer for 5 minutes more, then season with a pinch of salt and pepper, and mix in cilantro.

Mixed Calbacitas in a sauce pan mixed with fresh cilantro.

What to serve Calabacitas with

The Calabacitas as made according to the instructions can be enjoyed on its own as quick lunch or dinner.

But you can also make it a full meal, serving it together with rice or quinoa, even with tortilla chips. 

Or, use it as ingredient in tacos, wraps, or burritos, for example.

Fresh cilantro garnish over a pan of Calabacitas.

Storage and Freezing

Leftovers will good to go in the fridge for around 5 days. Remember to put it into an airtight container with a lid on top

Closeup of the Calabacitas.

If you want to freeze it, you absolutely can but I do not really recommend it.

The dish is best fresh as it will loose texture when frozen and reheated – especially the zucchinis. You’re welcome to try but use a freezer friendly container and it will last for around 3 minutes.

Collage of two picture of the Calabacitas with recipe title text.

Try this Calabacitas recipe and you won’t go back.

Tag me on Facebook and Instagram, show all your remakes and pictures.

Cheers, Florian.

Closeup of the Calabacitas.

Calabacitas

Yield: 4
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

This Calabacitas recipe is loaded with zucchinis, corn, tomatoes, garlic, jalapeños, and tons of aromatic spices. It is easy to make in 20 minutes with simple ingredients. Naturally vegan, this is Mexican food at its best and hard to resist.

Ingredients

  • 2 medium zucchinis, diced
  • 3 Tbsp olive oil, divided
  • 1 14 oz can corn, drained
  • 1/3 cup onions, finely chopped
  • 5 cloves garlic minced
  • 3 tomatoes
  • 2 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 2 tsp dried oregano
  • 3 tbs red Jalapeños from a jar, divided
  • 1/4 cup cilantro for garnish
  • salt, pepper to taste

Instructions

  1. Heat 2 Tbsp of olive oil in a pan. Add diced garlic, onions, and zucchinis. Fry everything for around 5 minutes. 
  2. At the same time, give the tomatoes, 1 Tbsp olive oil, cumin, smoked paprika, oregano, chili powder, 2 Tbsp jalapeños (reserve 1 Tbsp) to a food processor. Pulse everything carefully. You want to keep texture so make sure to chop all the ingredients roughly (see photo).
  3. After 5 minutes of frying the zucchini and onion mix, add corn and fry for 4 minutes longer most of the zucchinis' liquid is gone and it starts browning.
  4. Now add tomato mixture and the reserved 1 Tbsp jalapeños. Let simmer for 5 minutes more, then season with a pinch of salt and pepper, and mix in cilantro.
Nutrition Information:
Yield: 4 Serving Size: 1.5 cups
Amount Per Serving: Calories: 140Total Fat: 6.7gSaturated Fat: 3.8gTrans Fat: 0gUnsaturated Fat: 2.2gCholesterol: 0mgSodium: 580mgCarbohydrates: 14gFiber: 2gSugar: 5.5gProtein: 7,3g
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