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One-Pot calabacitas goulash
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One Pot Calabacitas Goulash

Get a taste of the Southwest with this healthy, delicious Calabacitas Goulash. It only takes one pot and a few minutes to make!
Prep Time10 minutes
Cook Time15 minutes
Course: Dinner
Cuisine: Southwest, Southwestern
Keyword: Breakfast, Beyond Breakfast, Tofu, Hashbrowns, Southwestern, Southwest, Green Chiles, Calabacitas, Dinner, Goulash, Zucchini
Yield: 6 bowls
Calories: 120kcal

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.

Notes

I love Banza pasta because it's not wheat—it's chickpeas—and it's super low in calories. But any pasta would work for this recipe, of course.
This recipe is gluten-free.

Nutrition

Serving: 1bowl | Calories: 120kcal