Name: Zucchini with Black Beans, Peppers, and Chiles (Calabacitas con Frijoles Negros)
Yield: Serves 6
Cuisine: Mexican
Ingredients: 4 medium zucchini, diced; 1 cup corn kernels, fresh or frozen; 2 tablespoons olive oil; 2 Thai chiles, seeds removed if desired, very thinly sliced; 2 cups cooked or rinsed and drained canned black beans; 1 large white onion, chopped; 3 cloves garlic, minced; 1 tablespoon Maggi sauce; Salt; 1 poblano chile, seeds removed if desired, diced

Preparation info

Serves
6

Difficulty
Easy

Appears in

Dos Caminos Mexican Street Food

By Ivy Stark

Published 2013

About

Serve this colorful side dish with chicken, steak, or fish, or with the protein-rich Aztec grain quinoa as a delicious and healthful vegetarian entrée.

Ingredients

2 tablespoons olive oil
3 cloves garlic, minced
1 large

Method

Heat the oil in a very large skillet over medium-high heat. Add the garlic and onion and cook until translucent, stirring frequently. Add the zucchini, Thai chiles, and poblano pepper and sauté until just tender but still slightly crisp, about 5 minutes. Stir in the black beans, corn, and Maggi sauce and heat through; season to taste with salt.