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July 31, 2017

Calabacitas Tacos

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Last month, when I was in Santa Fe, I had my first experience with calabacitas, the delicious Southwestern vegetable dish. And then I had it again. And again. You’d think Mexican food would be pretty customizable to accommodate a vegan diet, but that’s a bit deceiving. Though you can ask them to hold the cheese, most dishes contain meat. So while I was searching for something quick one day I stopped at a food cart in the square downtown and the vendor explained calabacitas to me.

The word itself means “zucchini” in Spanish, and that’s the base for the dish. But from there lots of things are added to make each recipe unique. Southwest staples like chiles, beans and almost always corn are just some of the items chefs mix in.



I tried to stay true to that for my version of calabacitas. The zucchini base is there, and there’s squash, black beans, corn and cilantro, along with a few other small things to spice it up.

After eating more than enough calabacitas during my week in Santa Fe, I found myself longing for it again from the East Coast, and this is what I came up with. It’s a really quick and healthy meal that will fill you and your family up. So give it a try and get a taste of the great Southwest on your dinner table.

    

Vegan Calabacitas Tacos | www.thenutfreevegan.net
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Calabacitas Tacos

This simple and delicious southwestern dish is the perfect nutritious meal for an entire family.
Prep Time5 minutes mins
Cook Time15 minutes mins
Total Time20 minutes mins
Course: Entree
Cuisine: Southwest
Yield: 0 About 14 tacos
Author: The Nut-Free Vegan

Ingredients

  • 2 Tbsp. oil
  • 1 cup corn kernels
  • 1 large zucchini sliced and cut into quarters
  • 1 large summer squash sliced and cut into quarters
  • 1 15- oz. can black beans drained and rinsed
  • ¼ cup cilantro chopped
  • 1 Tbsp. vegan butter
  • 2 cloves garlic minced
  • 1 Tbsp. cumin
  • Juice from 2 limes
  • Tortillas

Instructions

  • Heat oil over medium heat, then add remaining ingredients.
  • Sauté until everything is thoroughly cooked, about 15 minutes.
  • Fill tortillas with 3 hearty teaspoons of mix.

Nutrition

Serving: 1g

 

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Filed Under: Entrees, Sandwiches/Burgers Tagged With: Calabacitas, Southwest, Tacos

Reader Interactions

Comments

  1. Osiris says

    August 2, 2017 at 11:02 am

    Yum! I love calabacitas!

    Reply

Trackbacks

  1. 24 Amazing Vegan Bean Recipes | Health Senses by AllureSenses.com says:
    March 24, 2019 at 1:57 pm

    […] 22. Calabacitas Tacos […]

    Reply
  2. One-Pot Calabacitas Goulash | The Nut-Free Vegan says:
    January 31, 2021 at 11:47 pm

    […] be sure to check out these Calabacitas Tacos if you want another variant of this delicious zucchini […]

    Reply

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ABOUT ME

Welcome to The Nut-Free Vegan! I'm Steven and I'm here to share easy, delicious and nutritious plant-based recipes. Whatever you're looking for in the vegan food world, you'll find it here.

To contact me about photography or recipe work, email: steven@thenutfreevegan.net!
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