Whole Food, Plant-Based Recipe Calabacitas

Ingredients

• 4 large tomatoes, roasted and chopped
  

• 2 medium zucchini or summer squash, diced into 1⁄4” pieces
  
• 1 small onion, finely diced
  
• 4 garlic cloves
  
• 1 jalapeño, seeded
  
• 4-oz can chopped green chiles (mild or medium)
  
• 2 cups corn kernels (fresh or frozen)
  
• 1 tsp Mexican oregano
  
• ½ tsp ground cumin
  
• Freshly cracked black pepper
  
• Freshly chopped cilantro

Instructions

1. Preheat oven to 425°F.
2. Line a rimmed sheet pan with parchment paper.
3. Core and cut tomatoes crosswise in half and transfer to the lined pan. Roast for 30-35 minutes or until the tomatoes have collapsed and are slightly brown on top. Allow to cool.
4. In a skillet over medium heat, sauté the onions in water or broth until lightly browned. Add more liquid to prevent sticking.
5. Add the jalapeño and minced garlic, and cook for several minutes.
6. Add zucchini and all spices to the onion-garlic mixture in the pan. Stir well and let cook for a few minutes.
7. Chop the roasted tomatoes and add to the skillet, including the tomatoes’ juices.
8. Add corn and green chiles, cover the pan, and cook until zucchini is tender.
9. Serve with tortillas.