Mexican-Inspired Calabacitas Con Queso Zucchini

Name: Mexican-Inspired Calabacitas Con Queso Zucchini with Tortillas & Cilantro
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1 Corn; 1 Onion; 1 unit Long Green Pepper; 1 Zucchini; 1 Tomato; 1/4 oz Cilantro; 1 tsp Cumin; 1 tsp Garlic Powder; 1 tsp Oregano; 4 1/2 tbsp Sour Cream; 1/2 cup Cheddar Cheese; 6 Tortillas; Salt; Black Pepper; 1 tbsp Cooking Oil

with Tortillas & Cilantro

By Recipe0 System

Inspired by members of the HelloFresh community, we share this delicious 30-minute vegetarian dinner idea in honor of Hispanic Heritage Month. “Preparing a meal is our way of showing we love each other,” says Ashley H., whose family is from Mexico. “My grandmother always says, ‘Primero comemos,” or “First, we eat.” For this homestyle dish, you’ll toss sautéed zucchini, corn, tomato, and onion in a creamy sauce, then top with melted cheddar and sprinkle with fresh cilantro. Our spin on calabacitas con queso is served with warm tortillas for scooping up all that savory, melty goodness.

Mexican

Main Course

Difficulty: medium
Rating: No ratings yet

Start Cooking

Ingredients

Servings

1 Corn
1 Onion
1 unit Long Green Pepper
1 Zucchini
1 Tomato
1/4 oz Cilantro
1 tsp Cumin
1 tsp Garlic Powder
1 tsp Oregano
4 1/2 tbsp Sour Cream
1/2 cup Cheddar Cheese
6 Tortillas
Salt
Black Pepper
1 tbsp Cooking Oil

View Shopping List

Rate this recipe

Original Source

www.hellofresh.com

Instructions

4 steps

1

Wash and dry produce.

Drain corn, then pat dry with paper towels. Halve, peel, and dice onion into ½-inch pieces. Halve, core, and dice green pepper into ½-inch pieces. Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons. Dice tomato into ½-inch pieces. Roughly chop cilantro.
2

Heat a drizzle of oil in a large pan over high heat. Add corn and season with salt and pepper. Cook, stirring occasionally, until lightly charred in spots, 2-4 minutes. Reduce heat to medium.

Add onion, green pepper, zucchini, cumin, garlic powder, oregano, and a large drizzle of oil; season with salt and pepper. Cook, stirring occasionally, until veggies are softened, 4-6 minutes.

Add tomato and ½ cup water (¾ cup for 4 servings); cook, stirring occasionally, until veggies are tender and sauce has thickened slightly, 1-2 minutes more. (For 4, you may want to work in batches.)
3

Stir sour cream into veggies until combined, then sprinkle evenly with cheddar. Cover and cook until cheese melts, 1-2 minutes.

Wrap tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds. TIP: Toast your tortillas on the stove if you prefer a crispier texture.
4

Divide calabacitas con queso between bowls and garnish with cilantro. (TIP: For a little heat, drizzle with hot sauce from your pantry!) Serve with tortillas on the side.

From the same drawer

Related Recipes

Kids’ Sweet Potato & Corn Quesadillas

medium

Cheesy Plant-Based Protein Tostadas Protein that tastes like meat (without the meat)

medium

Sweet Potato, Bean & Beef Power Bowl

medium

Salsa Macha Chicken & Rice Bowls

medium

Comments (0)

No comments yet. Be the first to comment!

Shopping List

Your list is empty

Add recipes to your shopping list to see ingredients here.