Calabacitas with a Twist

New Mexico and Colorado are the origins of the word “calabacita.” It refers to zucchini or squash, both of which grow plentifully in these areas.  It is no coincidence that a dish by the same name has been made in New Mexican homes for generations.  These calabacitas have a twist in that broccoli is added to the mix thereby increasing nutritional density. 

Calories 30, Protein 1g, Fat 1.5g (Saturated 0g, Trans 0g), Cholesterol 0mg, Sodium 120mg, Carbohydrate 4g (Fiber 1g, Sugars 2g),.Vitamin A 6%, Vitamin C 35%, Calcium 2%, Iron 2%.

1 Tbsp. olive oil

½ tsp. BUENO^® Chile Piquín  

½ tsp. salt   

½ tsp. garlic powder

½ tsp. onion powder

1 medium onion, chopped

2 large garlic cloves, finely minced

1 crown broccoli broken into flowerets

2 small yellow squash, julienned

2 small zucchini, julienned

1. Heat olive oil over medium high heat in a large skillet.
2. Combine piquín, salt, garlic powder and onion powder.  Quickly stir in half of this spice mix into oil to infuse it with flavor.  
3. Add onion and garlic, stirring until lightly sautéed. 
4. Stir in broccoli and cook until slightly tender.
5. Add second half of spice mix and yellow squash.  Cook an additional 2 minutes.
6. Add zucchini.  Continue stirring until vegetables are fork-tender.
7. Remove from heat and serve. 

Makes eight 3 oz. servings.