Calabacitas con Carne (with a Plant-Based Twist!)

This dish is super simple to make and has very few ingredients: calabacitas, tomatoes, and corn. It's the kind of meal that brings people together, whether they eat plant-based or not. It's simple, wholesome, and packed with authentic Mexican flavors.
Recipe
A large beige skillet filled with a colorful mix of sautéed vegetables and meat, resembling the classic Calabacitas con Carne recipe. Visible ingredients include diced zucchini, corn kernels, chopped tomatoes, and pieces of meat. A wooden spoon rests on the side of the skillet. The skillet sits on a marble countertop.

About this recipe

Growing up, I ate this dish pretty often. My mom made it with pork, and it was one of those comforting meals that always made me feel good. You’ll find it in homes across Mexico. But in this version, I’m swapping the meat for something just as satisfying—plant-based steak.

What are Calabacitas con Carne?

Calabacitas con carne is a very popular and homey dish in Mexican kitchens. It’s usually made with pork, zucchini, tomatoes, and corn. It’s a perfect example of how Mexican cuisine combines fresh, everyday ingredients to create something incredibly tasty and nourishing.

I’m keeping this version’s traditional flavors but giving it a modern spin with plant-based steak. It’s a great way to enjoy the dish if you’re trying to eat more plant-based meals or follow a vegan diet.

Why You’ll Love This Plant-Based Version

  • Full of flavor: Even though in this version of the dish, I am using plant-based meat, it is still full of flavor and perfectly combines with the fresh tomatoes, sweet corn, and tender zucchini, all seasoned to perfection.
  • Family-friendly: Even if your family is not on a plant-based diet, I am pretty sure they will love it. Serve over white Mexican rice, in tacos with corn tortillas, or on its own.
A wooden spoon stirs a pile of chopped, brown, cooked vegan meat pieces in a grey pan. The meat substitute has an uneven, textured surface and is broken into small chunks. With a plant-based twist on Calabacitas con Carne, the pan’s sides are visible, suggesting cooking in progress.
A wooden spoon stirs a mixture of finely chopped garlic, diced onions, and browned chunks of tofu or seitan in a frying pan. This Plant-Based Twist provides the base for a savory dish inspired by Calabacitas con Carne, with the texture of tofu or seitan mimicking a meaty consistency.
A wooden spoon stirs a mixture of diced beef, chopped onions, and cubed zucchini in a pan. The meat appears browned, and the onions are translucent. The fresh, green zucchini adds a pop of color to the dish, reminiscent of traditional Calabacitas with carne, contrasting with the cooked ingredients.

How to make calabacitas con carne?

  • Start by heating your pan to medium heat. Add the plant-based steak and cook until brown on all sides. Add the olive oil and the chopped onions and garlic, cooking until the onions become translucent.
  • Add the calabacitas and corn and let them cook for 5 minutes. Add the tomato and season with salt, dried oregano, chopped cilantro, and chile. Cook for 10 minutes or until all the vegetables are completely cooked. Taste for seasoning and adjust if needed.
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A large skillet filled with a colorful mixture of cooked vegetables and meat resembles Calabacitas con Carne. Ingredients include cubed zucchini, corn, tomatoes, and pieces of beef. A wooden spoon rests in the skillet, and a grey cloth is tucked underneath on a marble countertop.

Carne con Calabacitas

This dish is super simple to make and has very few ingredients: calabacitas, tomatoes, and corn. It's the kind of meal that brings people together, whether they eat plant-based or not. It's simple, wholesome, and packed with authentic Mexican flavors.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Mexican
Servings 4 people
Calories 205 kcal

Equipment

Ingredients
  

  • 10 oz plant based steak diced
  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 2 garlic cloves minced
  • 2 medium zucchinis sliced
  • 2 medium tomatoes diced
  • 1 cup corn kernels fresh or frozen
  • 1 teaspoon salt
  • 1 teaspoon dried Mexican oregano
  • 4 tablespoons chopped cilantro
  • 1 serrano or jalapeño chile

Instructions
 

  • Start by heating your pan to medium heat. Add the plant-based steak and cook until brown on all sides. Add the olive oil and the chopped onions and garlic, cooking until the onions become translucent.
  • Add the calabacitas and corn and let them cook for 5 minutes. Add the tomato and season with salt, dried oregano, chopped cilantro, and chile. Cook for 10 minutes or until all the vegetables are completely cooked. Taste for seasoning and adjust if needed.

Notes

Serve with Mexican White Rice, refried beans and corn tortillas. 

Nutrition

Serving: 1servingCalories: 205kcalCarbohydrates: 21gProtein: 13gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 4mgSodium: 1072mgPotassium: 423mgFiber: 5gSugar: 5gVitamin A: 338IUVitamin C: 11mgCalcium: 119mgIron: 2mg
Keyword traditional mexican food

information

Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

Did you make this recipe?Tag @piloncilloyvainilla on Instagram and hashtag it #alecooks so we can all see your creations.
Alejandra Graf
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