Calabacitas a la Mexicana

Difficulty: Easy
Servings: 4
Nutrition per Serving: 111 calories, 9 g total fat, 4 g saturated fat, 15 mg cholesterol, 138 mg sodium, 7 g carbohydrates, 2 g fiber, 4 g sugars, 2 g protein
Total Time: 30 minutes
Active Time: 30 minutes

Whip up this vibrant Calabacitas"little squash" in Spanishwith the bold flavors of a la Mexicana, featuring the Mexican flag's colors: white onions, red tomatoes, and green chiles. This easy vegetarian gem shines as a side, hearty main, or taco filling with warm tortillas. No summer squash? Zucchini steps in perfectly to capture summer's essence on your plate.

Ingredients:

1 tablespoon unsalted butter
1 tablespoon canola oil
1/2 medium white onion, diced (about 1/2 cup)
1 teaspoon minced garlic
2 jalapeos, seeded, deveined, and finely chopped (about 1/4 cup)
2 summer squash or zucchini (about 12 ounces), diced (about 3 cups)
2 plum tomatoes, diced (about 1 1/4 cups)
2 teaspoons dried Mexican oregano, plus extra for garnish (optional)
Kosher salt and freshly ground black pepper
Sour cream, for serving
Crumbled queso fresco, for serving

Directions:

Warm the butter and oil in a large skillet over medium-low heat. Add the diced onion and minced garlic, cooking until fragrant and translucent, about 6 minutes.
Incorporate the jalapeos, diced squash, tomatoes, and 2 tablespoons of water. Stir in the oregano, along with 1 teaspoon each of salt and pepper. Cover the pan and simmer, adding a few tablespoons of water halfway through if the squash begins to stick, until the squash is tender, around 17 to 20 minutes.
Serve in bowls topped with a dollop of sour cream and crumbled queso fresco. Add extra oregano on top, if preferred.