Calabacitas (“Little Squashes”) with Potatoes

Calabacitos  post squared

When yellow squash, zucchini and sweet corn go on sale at the store, I start craving Calabacitas, (“little squashes” in Spanish). I play pretty fast and loose with the ingredients and seasoning. I don’t think most people put potatoes in their Calabacitas but I love the texture. No good tomatoes at the store? Leave ‘em out. Got a few mushrooms in the produce drawer? Add them with the potatoes. Don’t like spicy? Leave out the green chilies. Like garlic? Go ahead. You get the idea.

Calabacitas are a good vegetarian entree as well as a side dish. My favorite way to eat them is in a veggie taco. Wrapped in a soft flour tortilla with some shredded cheddar, they become a lunch that makes me wish the clock hands would hurry up and move to 12:00 noon so I can eat.

Veggie Tacos

 

Calabacitas (“Little Squashes”) with Potatoes
 
Author:
Recipe type: Vegetable Side Dish
Ingredients
  • 3 ears fresh corn, husks and silks removed
  • 1 tablespoon oil
  • 2 medium potatoes, diced (peeled or not)
  • ½ cup fresh or frozen chopped onion
  • 3 yellow and/or zucchini squash-large dice
  • 2 small Roma tomatoes, diced
  • ¼ cup green chilies, chopped (canned or fresh roasted)
  • 1 teaspoon dried or fresh oregano; or 1 tablespoon chopped, fresh cilantro
  • Salt and pepper
  • ½ cup shredded Cheddar or goat cheese (optional)
Instructions
  1. Wrap corn ears in plastic wrap. Microwave on HIGH 4-5 minutes.
  2. Preheat large skillet. Add 1 tablespoon vegetable oil. Add diced potatoes. Stir occasionally to brown all sides. Cover and cook until just tender. Add onion and saute until soft but not brown.
  3. Slice squash in quarters longways. Slice quarters crossways ¾-1 inch thick. Add to skillet, cover and cook until slightly soft, stirring occasionally. Add tomatoes and green chilies, cover and cook 1 more minute. Season with salt, pepper and your choice of spices.
  4. Slice corn off of cob trying to preserve large chunks. Very gently stir into other vegetables in skillet. Remove from heat and add cheese if desired.
Notes
1. Watching your carbs? Leave the potatoes out or replace them with mushrooms. Yum! 2. I love the look of chunks of corn so it’s worth it to me to use fresh. But frozen corn can be used instead. 3. Sometimes I add about 1 cup of fresh or frozen sliced okra along with the squash. Changes the character a bit but it’s oh so delicious!

 

Got squash?

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{ 18 comments… read them below or add one }

sandy July 28, 2010 at 10:57 pm

This photo is absolutely beautiful!!! I can almost reach into my computer screen and have a taste. I have never heard of calabacitas and neither has my spell check. Tee hee! Can’t wait to try this one. The flavors will be so great together and I love the idea of making it a meal of a veggie taco. You are sooooooo creative. Keep it coming Romaine. I really enjoy your site. Oh by the way, I love your new picture.

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TheKitchenWitch July 29, 2010 at 7:21 am

It’s 6:20 in the morning, and I’m drooling over your veggie taco. I have got to try this!

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Gabriela July 29, 2010 at 9:34 am

I love calabacitas! I’d never really been able to replicate my grandmother’s recipe until I realized she added a splash of crema or heavy cream right before serving them! That was her secret ingredient. I like your idea of adding potatoes to the mix. xogabriela

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Paula July 29, 2010 at 5:27 pm

Oh yes, I had forgotten that the original recipe I started with years ago called for a couple of tablespoons of milk. Fell out of the habit. Cream would be even better. Taking note.

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Karen July 29, 2010 at 10:33 am

I’ve never heard of calabacitas, but they look delicious. I’d love to try these.

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Margo July 29, 2010 at 12:23 pm

This looks so very good! It is amazing to me that I ever choose less healthy foods when vegetables and natural foods are so vibrant and colorful. I am going to have fun playing with this recipe to find my favorite combinations.

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torviewtoronto July 29, 2010 at 2:13 pm

So colourful

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Suzanne July 30, 2010 at 1:09 am

All of my favorite veggies in a tortilla what could be better! Photos are lovely great post.

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Paula July 30, 2010 at 1:21 pm

looks so colourful!

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RSA Online July 30, 2010 at 2:32 pm

Mmmm that looks good :) so bright and delicious!

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UrMomCooks July 31, 2010 at 2:40 pm

We are overtaken with squash and chilies in Texas right now, so this is a perfect recipe! Luv the addition of potatoes… Would not have thought of that!
My daughters and I luv your blog! Please check us out – you made the list of 15 bloggers we just found and want to recommend!
Thanx for a great blog!

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Mimi August 1, 2010 at 2:34 pm

A very tasty way to eat veggies.
Mimi

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offers King August 4, 2010 at 2:15 am

I make this all the time but I’ve never heard of calabacitas with half and half or any kind of milk.

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mike August 4, 2010 at 10:45 pm

I love your blog and recipe selections – there are so many things I’ve never heard of before! What a treat – and that opening photo is magazine quality – truly! We are so late with everything up here (plant/veggie-wise)…. hurry up squash!!! I want to try this one!

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Yourstufffree August 24, 2010 at 6:25 am

we find simple pleasure in bowls of green chile mashed potatoes with cheese and calabacitas.

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Jo August 11, 2013 at 9:02 pm

Tried this recipe and absolutely loved it. It is delicious hot, room temperature, freshly made, and left over. I could actually eat the whole thing at one sitting. The chilies seem to make a sort of sauce. This is my newest favorite dish. I made it for the third time tonight and plan to have it for breakfast in the morning. May try it with the tortilla shell for breakfast.

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Today's Healthy Recipes March 28, 2014 at 3:45 pm

I made this yesterday; it was mouth watering delicious. Thank you for posting it.

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Susan May 4, 2014 at 6:56 pm

I don’t particularly like vegetables, but I love this recipe. I made it again last night with the first of my homegrown squash and it was terrific. I can’t wait to have homegrown tomatoes to add in. I cut the amount of potatoes in half and add mushrooms. I am going to make wraps for lunch this week. Thank you for posting it.

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