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.
This calabacitas recipe is very versatile. It is easily adaptable.
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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. That is exactly what you want.
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!
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.
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 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!
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.
For More Mexican Vegetarian Recipes
Papas con Rajas
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
Arroz Blanco Mexicano
Sopa de Letras
Lentil and Poblano Chile Tacos (Tacos de Lentejas con Rajas de Chile Poblano)
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)