allergens: legumes
Get a taste of the Southwest with this healthy One-Pot Calabacitas Goulash.
It only takes a few minutes to make and is delicious!
In 2021 I’m all about eating meals that are easy and are also healthy. Every weekday I have the exact same thing: a Greek salad with VioLife plant-based Feta cheese. it takes like five minutes to make and there are virtually no calories in it. This recipe for One-Pot Calabacitas Goulash is the same way.
Laura and I are thinking about buying a house in New Mexico. As I’ve mentioned on the site before multiple times, we love Santa Fe. We were married there and visit as often as possible. One big part of the allure is the food—obviously. There are plenty of recipes throughout this site that make apparent my love of southwestern cuisine. This dish is another one inspired by the amazing flavors of the area.
What’s inside
There are a lot of great southwestern flavors in here: green chiles, corn, black beans, cilantro. And the star of the dish is the zucchini, which brings its own taste and texture. Mix in some tomatoes and your favorite pasta and you have a really easy, really delicious dinner.
This can be very low-calorie if you use Banza chickpea pasta. I love that stuff. If you don’t mind a little bit of higher calorie count and some wheat, then just about any pasta will do. To keep it traditional use something curly though, like elbows or cavatappi. They’ll grab the sauce and chunky bits better.
Also, be sure to check out these Calabacitas Tacos if you want another variant of this delicious zucchini dish!
Tell Me What You Think
As always, I’d love to hear your thoughts on this One-Pot Calabacitas Goulash if you make it. So drop me a comment below, and be sure to tag @nutfreevegan on social media if you’re posting photos. Plus, it’s always super fun to see these dishes out in the wild!
 
One Pot Calabacitas Goulash
Ingredients
- 1 Tbsp olive oil or vegetable broth
- 1 yellow onion diced
- 1 large zucchini cut into about 1/2-inch pieces
- 1 15 oz. can yellow corn drained
- 1 15 oz. can black beans drained
- 1 Tbsp. chili powder
- 1 tsp. cumin
- 1/2 tsp. paprika
- 1 Tbsp. oregano
- 1 4 oz. can green chiles
- 1 15 oz. can diced tomatoes
- 1 15 oz. can tomato puree
- 1-1/2 cups vegetable stock
- 1 8 oz. box pasta elbows or cavatappi
- 1 tsp. salt
- juice from 1 lime
- 1 cup cilantro
Instructions
- Heat oil or vegetable broth over medium heat in a Dutch oven or deep pot. Add onion and zucchini. Cook for 2 minutes.
- Add remaining ingredients except cilantro. Stir until mixed and bring to a boil. Reduce to a simmer, cover and cook for 10 minutes.
- Once pasta is soft and most of the liquid is gone remove from heat, stir in cilantro and cover for 2 minutes. Serve right away.
Did you mean to list a 15 ounce can of tomato sauce instead of tomato puree?
Hi, Lydia. I prefer the puree in this case because it’s a little thicker than sauce. But either would totally work with similar results.