Breakfast Calabacitas

Breakfast calabacitas

Ever since we were little our dad has had a garden. When the squash and corn would be ready to be harvested my dad would always make calabcitas. His recipe included bacon and topped with cheese.  I decided to make this traditional new mexican side dish  healthier ,vegan, add a potato and have it for breakfast.

Things you need:

3 Tbs Oil

1 medium yellow onion

1 small zuchinni

1 small yellow squash

3 cloves garlic

1 small yellow potato

4 Crimini mushrooms

1 ear of fresh corn

1/4 C New Mexican Green Chile or 1 roasted anaheim pepper

1/2 tsp salt

 

Dice yellow onions, mince 3 garlic cloves, and diced potato. Sauté in cooking oil for approx. 8 minutes or until potato is soft. Add sliced mushrooms and green chile. Cook on medium heat and stir continuously. Last, add quarter diced zucchini and squash, salt, and the de-kerneled (is that a word?) corn. Cook and Stir until until the squash is al dente!

2 thoughts on “Breakfast Calabacitas

Leave a Reply

Your email address will not be published. Required fields are marked *