Anne's Calabacitas

Even kids will love this recipe. I learned it from my wonderful mother-in-law who would add or subtract different ingredients every time. This version was my favorite!

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 307 Calories

Ingredients

• ½ cup sour cream
• 1 tablespoon olive oil
• salt and ground black pepper to taste
• ½ onion, chopped
• 1 green bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 pinch dried oregano
• 1 zucchini, diced
• 1 yellow squash, diced
• 1 cup grated Cheddar cheese
• 1 (8 ounce) can chopped green chiles (such as Ortega®)
• 1 patty pan squash, diced
• 1 ½ cups white corn
• 1 large tomato, chopped and drained (Optional)
• 1 (15 ounce) can pinto beans, rinsed and drained (Optional)
• 1 cup chopped spinach (Optional)
• 1 cup minced fresh cilantro
• ⅔ cup crumbled cotija cheese

Recipe Instructions

Step 1

Heat olive oil in a large skillet over medium heat; cook and stir onion, green bell pepper, and yellow bell pepper until onion is translucent and golden brown, 10 to 15 minutes. Add green chiles, zucchini, yellow squash, and patty pan squash; cook and stir until softened, 5 to 10 minutes.

Step 2

Stir corn and tomato into squash mixture and simmer until liquid is reduced, about 5 minutes; season with salt, pepper, and oregano. Mix pinto beans and spinach into squash mixture and simmer until heated through, about 5 minutes. Stir cilantro, Cheddar cheese, cotija cheese, and sour cream into squash mixture.