• Skip to primary navigation
  • Skip to main content
Mamá Maggie's Kitchen
  • Recipes
    • Appetizers
    • Beef
    • Breakfast
    • Chicken
    • Desserts
    • Drinks
    • Pork
    • Seafood
    • Side Dishes
    • Soups
    • Vegetarian
    • Healthy
    • Mexican
    • Holiday Recipes
    • Learn
  • Cookbooks
  • Shop
  • Courses
    • Tamales
menu icon
go to homepage
  • Home
  • Recipes
  • Cookbooks
  • Courses
  • Shop
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Home
    • Recipes
    • Cookbooks
    • Courses
    • Shop
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Healthy » Calabacitas a la Mexicana + VIDEO

    Calabacitas a la Mexicana + VIDEO

    Last Updated August 11, 2022. Originally Posted February 20, 2018 By Maggie Unzueta

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Calabacitas a la Mexicana is a yummy dish 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 rice.
    Jump to Recipe Print Recipe
    Calabacitas a la Mexicana is a yummy dish 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 rice. by Mama Maggie's Kitchen

    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.

    Mexican Calabacitas Recipe, or Calabacitas a la Mexicana

    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?!!

    Onion and diced Jalapeno in a skillet

    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.

    This calabacitas recipe is very versatile. It is easily adaptable.

    Diced tomatoes, jalapeno, and onion in a skillet

    Disclosure: This post contains affiliate links.

    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. That is exactly what you want.

    Diced Tomato, Jalapeno, Onion cooking in a skillet

    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, shrimp, or fish. Yum. Yum!

    All that is great, but I like my vegetarian, meatless meals.

    Calabacitas are great for an all-veggie meal!

    Diced calabacitas over tomato mixture in a skillet

    Give everything a good stir and add your diced calabacitas.

    Cook for 3-4 minutes or until they are fully cooked. Don’t forget to taste for salt!

    What are Calabacitas?

    Calabacitas are a type of Mexican squash.

    Literally means “little squash.” It is a good source of antioxidant and several other nutrients.

    It has a long growing period. That is why it can be found all year long. Peak harvest time, though, is during the late summer months.

    If you can’t find them at your local grocery store. You can substitute for regular Italian zucchini.

    Storing Calabacitas

    If you are growing calabacitas and want to preserve the little treasures you’ve grown, here are some storing tips:

    Raw calabacitas are difficult to freeze. It can be done, but the texture will be off.

    The best way to freeze calabacitas is by cooking them, then freezing them.

    You can cook them as in the recipe here, or boil them. Cool them completely before placing them into a a freezer bag.

    They can last in the freezer for up to 3 months.

    Calabacitas mixed with tomatoes and onions in a skillet

    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.

    In the fridge, Calabacitas a la Mexicana 4-5 days.

    Hope you enjoy!

    Calabacitas a la Mexicana

    Watch Video How to Make Calabacitas a la Mexicana

    Mexican Calabacitas Recipe, or Calabacitas a la Mexicana, on a tostada and topped with queso fresco.

    Mexican Calabacitas Recipe: Calabacitas a la Mexicana

    Calabacitas a la Mexicana is a yummy dish 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 rice.
    4.88 from 8 votes
    Print Pin Rate
    Course: Lunch or Dinner
    Cuisine: Mexican
    Prep Time: 6 minutes
    Cook Time: 10 minutes
    Total Time: 16 minutes
    Servings: 4
    Calories: 80kcal
    Author: Maggie Unzueta

    Ingredients

    • 1 tablespoon olive oil
    • ¼ onion diced
    • 2 jalapenos finely diced
    • 2 tomatoes diced
    • 1/2 cup water
    • 1 teaspoon chicken bouillon or salt
    • 4 calabacitas diced
    • Queso fresco optional

    Instructions

    • 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.

    Video

    Notes

    Calabacitas a la Mexicana is a yummy recipe that goes perfectly on top of a tostada or as a taco filling. 
    You can serve with refried beans and Mexican rice.
    The mixture will be mushy, and the liquid will be absorbed.
    you can add salt instead of chicken bouillon.

    Nutrition

    Calories: 80kcal | Carbohydrates: 10g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Sodium: 26mg | Potassium: 685mg | Fiber: 3g | Sugar: 7g | Vitamin A: 980IU | Vitamin C: 52mg | Calcium: 38mg | Iron: 1mg
    Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!


    For More Mexican Vegetarian Recipes

    Papas con Rajas
    Vegetarian Tacos
    Lentil Tostadas
    Easy Creamy Zucchini Corn and Poblano Chile (Calabacitas con Elote y Rajas de Chile Poblano)
    Tamale Masa Recipe with Oil
    Northern Style Bean Tamales (Tamales de Frijol Norteños)
    Baked Vegetarian Nachos
    Tamales Dulces
    Arroz Blanco Mexicano
    Sopa de Letras
    Lentil and Poblano Chile Tacos (Tacos de Lentejas con Rajas de Chile Poblano)
    Veggie Quesadillas
    Enfrijoladas de Queso (or Cheese Filled Tortillas dipped in Bean Sauce)
    Mexican Veggie Burger
    Refried Beans (or Frijoles Refritos)
    Caldo de Verduras (Mexican Vegetable Soup)

    Filed Under: Healthy, Lunch Recipes, Mexican, Recipes, Vegetarian

    About Maggie Unzueta

    Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

    Reader Interactions

    Comments

    1. Jacqueline Meldrum

      February 24, 2018 at 8:28 am

      5 stars
      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.

      Reply
    2. Tania | Fit Foodie Nutter

      February 24, 2018 at 10:40 am

      5 stars
      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.

      Reply
    3. Cleo @ Journey to the Garden

      February 24, 2018 at 11:01 am

      5 stars
      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!

      Reply
    4. Pam Greer

      February 24, 2018 at 12:55 pm

      5 stars
      I love easy healthy meals like this! Definitely adding it to my menu.

      Reply
      • Maggie Unzueta

        February 26, 2018 at 11:11 am

        Hope you do. Calabacitas a la Mexicana is such an easy and yummy dish! Thank you.

        Reply
    5. tim kimball

      July 30, 2018 at 6:45 am

      4 stars
      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.

      Reply
    6. Evelyn

      April 15, 2019 at 3:29 pm

      5 stars
      This a delicious and easy recipe

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Footer

    ↑ back to top

    About

    • About Maggie
    • Privacy Policy
    • Cookie Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • PR/ Advertise
    • Email maggie @ mamamaggieskitchen.com