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Zucchini Calabacitas with Corn and Black Beans
Zucchini Calabacitas with Corn and Black Beans brings tender squash and sweet corn together with earthy black beans and a mellow poblano heat. The mix of sautéed onions and garlic rounds out a fresh, comforting flavor that’s great tucked into warm tortillas or served as a bright side. It’s perfect for a light lunch or an easy weeknight dinner.
- Prep20 mins
- Cook10 mins
- Serves4
- DifficultyEasy
- 1
Heat oil in a large skillet over medium-high heat. Add the onion and the garlic; cook, stirring, until translucent.
- 2
Add the zucchini and the poblano; cook until soft. Stir in the beans and the corn until heated through; season with salt.
- Calories 269.97 kcal Moderate
- Protein 11.21 g Good Source
- Carbs 35.48 g Moderate
- Total Fat 10.62 g Moderate
- Saturated Fat 1.76 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 3.95 mg Low Source
- Sodium 291.13 mg Moderate
- Fiber 9.03 g Good Source
- Sugar 11.42 g High
- Added Sugar 0.0 g Low Source
- Calcium 167.17 mg Moderate
- Iron 3.07 mg Moderate
- Potassium 543.92 mg Moderate
- Vitamin A 188.08 mcg_rae Good Source
- Vitamin C 22.13 mg Good Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Corn 🌽
- Garlic 🧄
- Onions 🧅