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.
4 people
Calories: 205kcal
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: 1serving | Calories: 205kcal | Carbohydrates: 21g | Protein: 13g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 4mg | Sodium: 1072mg | Potassium: 423mg | Fiber: 5g | Sugar: 5g | Vitamin A: 338IU | Vitamin C: 11mg | Calcium: 119mg | Iron: 2mg