I made this recipe a couple of weeks ago when I was looking for inspiration to use up the last of my courgettes. Apparently, the descriptive 'Calabacitas' is often used in Mexican restaurants to describe a vegetarian filling that usually contains squash, corn and spices.
The recipe suggested serving this as a Taco filling, but I am not into taco's that much - Burrito being my first choice, always, but this time round I fancied a bit of crunch and decided to make some Tortilla baskets.
The calabacitas was utterly gorgeous, not just the colour: gold, green and cream, but also to eat, the sweetness from the sweetcorn, the buttery butter beans, the zing from the lime. For me though, it was both the coriander and jalapenos that elevated the courgettes to a thing of sheer culinary delight.
I served my portion of Calabacitas in a tortilla basket. The crunch was amazing. D insisted on having his burrito style with soured cream, grated cheese and salad. I personally don't think it required cheese, but hey ho - each to their own tastes. I am sharing this with Meat Free Mondays.
2 tablespoon olive oil
2 medium onions, finely sliced
2 - 3 garlic cloves, crushed
6 courgettes, sliced through into quarters and then diced
2 - 4 tablespoons jalapenos from a jar, chopped
1 teaspoon dried oregano
1 x tin sweetcorn, rinsed
1 x tin butter beans, rinsed
60g fresh coriander, minced
Lime or lemon wedges to serve
Optional: Cheese and soured cream for serving or vegan alternative
In a wide pan, heat the oil then saute the on onions until soft, then stir in the garlic and cook until soft, then stir in the courgettes, jalapeno and oregano and cook on medium heat until the courgette begins to soften, then stir in the sweetcorn and butter beans and cook for a few minutes for the ingredients to warm through.
Serve immediately, by ladling into the Tortilla Basket.
Serve with Optional: Cheese and soured cream for serving or vegan alternative. Adapted from Moosewood Restaurant Celebrates - The Moosewood Collective