Calabacitas a la Mexicana is a yummy recipe that goes perfectly on top of a tostada or as a taco filling. It is ready to be enjoyed in minutes and doesn’t break the bank. Serve with refried beans and Mexican rice.
This Mexican Squash recipe won’t squash your taste for tasty Mexican food. Calabacitas a la Mexicana is a tasty calabacitas recipe that gets on the table in NO TIME flat. It’s vegetarian and perfect for Lent or Meatless Mondays. Seriously, what’s not to love?!!
Calabacitas a la Mexicana starts with diced onions and diced jalapeños in a big skillet. Cook the onions until they are translucent. 1-2 minutes.
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Then add the diced tomatoes and mix. You can use a can of diced tomatoes
. Whatever you have on hand is fine. Let this cook for a few minutes. 2-3 minutes. The mixture will be mushy and the liquid will be absorbed.
Add ½ cup of water and 1 teaspoon of chicken bouillon
. If you are cooking for vegetarians, you can add salt instead. See how it has created a sort of sauce? Just on its own, this sauce is soooo good. For future reference, you can make this sauce again and add beef, chicken, or fish. Yum. Yum!
Give everything a good stir and add your diced calabacitas. Calabacitas are a type of Mexican squash. If you can’t find them at your local grocery store. You can substitute for regular Italian zucchini. Cook for 3-4 minutes or until they are fully cooked. Don’t forget to taste for salt!
Calabacitas a la Mexicana makes a delicious filling for your gorditas, sopes, tacos, or on top of a crunchy tostada
. I also added some crumbled queso fresco. Mmmm… Other potential toppings: sour cream, avocado, and your favorite salsa. Hope you enjoy!
Watch Video How to Make Calabacitas a la Mexicana
- 1 tablespoon olive oil
- ¼ onion, diced
- 2 jalapenos, finely diced
- 2 tomatoes, diced
- ½ cup water
- 1 teaspoon chicken bouillon, or salt
- 4 calabacitas, diced
- Queso fresco (optional)
- In a large skillet, heat olive oil.
- Add the onion and jalapenos.
- Mix to combine and cook for 1-2 minutes, or until the onion is translucent.
- Add the tomatoes and mix.
- Cook for 3-4 minutes.
- The mixture will be slightly mushy.
- Add the water and bouillon.
- Mix and add the calabacitas.
- Cook for 3-4 minutes until the calabacitas are soft.
- Serve and top with queso fresco, if using.
- Enjoy.
Jacqueline Meldrum says
Simple but tasty, just the sort of food I like. Oh and you could use vegetable stock rather than just salt for vegetarians or vegans.
Tania | Fit Foodie Nutter says
I feel like I’ve been to Mexico by only just looking at this recipe. I wish! Looks so vibrant, love all the colours. Thank you for sharing.
Cleo @ Journey to the Garden says
Looks like such an easy meal and so healthy too!! Just what I’m looking for. This recipe is going on my to-make list!
Pam Greer says
I love easy healthy meals like this! Definitely adding it to my menu.
Maggie Unzueta says
Hope you do. Calabacitas a la Mexicana is such an easy and yummy dish! Thank you.
tim kimball says
good basic recipe for a skillet-full of garden bounty. if you have fresh roma tomatoes to skin and add, even better. in new mexico we use poblanos fresh off the grill, trim the kernels off [grilled] elotes too. garlic and oregano also go in ours. not bad with pinto or black beans half the time. cotija or parmesan cheese for each to top their own way.
tonite! with costillas en mole poblano and black beans.