Go Back
–+ servings
Plate of Mexican vegetable saute with sour cream and toftilla chips, vegetables in background
Print Recipe
4.88 from 8 votes

Mexican Vegetable Sauté - Calabacitas with Black Beans

This Mexican Vegetable Sauté is easy to put together in one pan. It's a delicious and healthy meal, and a great way to use some of your summer garden produce.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Main Course
Cuisine: Mexican
Keyword: Black Bean, Corn, Gluten Free, Oil Free, Zucchini
Servings: 6
Calories: 145.8kcal
Author: Teresa Sklenicka

Ingredients

  • 1 large sweet onion diced
  • 1 red or orange bell pepper diced
  • 5 cloves garlic minced
  • 2 small zucchinis quartered lengthwise and sliced
  • ¼ cup chopped fresh cilantro
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • ½ teaspoon coriander
  • 1 can black beans
  • 1 ½ cup frozen corn
  • 14 ounce can diced tomatoes
  • 1-2 tablespoons lime juice
  • Salt and pepper to taste

Instructions

  • Sauté the onion and bell pepper in a large stainless steel pan, using a small amount of water to deglaze the pan.
  • When the onion is translucent, add the garlic and sauté for just a minute or two, until the garlic is fragrant.
  • Add zucchini, cilantro, and spices, and simmer until zucchini just begins to soften.
  • Stir in the black beans, corn, and tomatoes.
  • Simmer until hot.
  • Finish with the lime juice, salt and pepper.

Nutrition

Calories: 145.8kcal | Carbohydrates: 30g | Protein: 6.6g | Fat: 1.3g | Sodium: 412.4mg | Fiber: 8.6g | Sugar: 6.2g | Vitamin A: 2450IU | Vitamin C: 86.6mg | Calcium: 90mg | Iron: 2.3mg