Soothe that craving for summery, squashy, south-of-the-border savor with these calabacitas (“little squashes”) from Serious Eats. Cooking them is a simple, one-pan affair and the final dish is an elegant and surprisingly hearty alternative to the ordinary burrito. Be careful with your hot pepper: mine wasn’t quite spicy enough, but I imagine the opposite would have been more difficult to remedy.
Calabacitas Burritos
- serves 4 -
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 large or 2 small zucchini, quartered lengthwise and chopped into 1/2-inch chunks (about 2 cups)
- 1 large or 2 small yellow squash, quartered lengthwise and chopped into 1/2-inch chunks (about 2 cups)
- 1 poblano pepper, chopped
- 1 cup frozen corn kernels
- 1 14.5-oz can black beans, rinsed and drained
- Kosher salt and freshly ground pepper to taste
- 4 whole wheat burrito wraps
- Grated cheddar or cotija cheese
Procedure
- Heat oil over medium-high and cook onions for 4 minutes. Add garlic and cook 1 minute. Add zucchini and squash and cook another 4 minutes. Add poblano pepper and cook 8 to 10 more minutes. Add corn and cook until warmed, 2 minutes. Add black beans and cook until heated through and squash is tender enough for your taste, about 2 to 3 minutes. Remove from heat and season with salt and pepper to taste.
- Scoop calabacitas into burrito wrap, top with grated cheddar or cotija, and serve.
