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You know how the "three sisters" (corn, beans, and squash) are always repping corn and beans, but squash is left looking like the red-headed stepchild? Well, this Mexican calabacitas recipe helps juicy zucchini, smoky poblano, and sweet corn transcend into a skillet of absurdly-good flavors and melty vegan cheddar magic. You'll get a nourishing, flavor-forward din din done in under 30 without crying (except maybe when you slice those God-forsaken onions).
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What really sets it off? A velvety blanket of melty vegan cheddar and a citrusy lift of lime that makes this skillet of tender veggies explode with flavor. Try spooning it over a heap of my vegan Mexican rice, serving it with lightly charred tortillas and salsa ranchera, or using it as a filling for a batch of crisped-up vegan taquitos. It's also a brilliant way to unload that 8-pound zucchini your neighbor gave you, the one that's been silently judging you from your countertop all week.
This calabacitas recipe keeps your life simple with pantry-friendly spices and minimal-fuss prep. Just one pan, your 2 gorgeous hands, and a big ol' appetite are all you'll need to rock this.
This calabacitas absolutely delivered on flavor...tender veggies swimming in that perfect smoky-sweet sauce with melty vegan cheese? YUMMMMM!!
Quick, satisfying, and proof that vegetables can absolutely steal the show. Will definitely be making this on repeat!
Jump to:
🥰Why you'll adore this calabacitas recipe
✊ Vegan AF: Like all of my vegan Mexican recipes, this one gives a hard pass to dairy, pork, beef, and gluten, too. Yep, another banger to add to your roster of gluten-free vegan recipes.
🥘 One-Pan Wonder: Everything cooks in a single skillet for effortless cleanup.
🌟 Weeknight MVP: On the table in under 30, with ingredients you probably already have.
✅ Tested and Approved Worldwide: Like all of my vegan recipes, this one was tested by a crew of hundreds of recipe testers around the world.
💣 Learn the bomb vegan Mexican recipes
This guide to my most popular vegan Mexican recipes is 100% FREE, & you'll love the actual heck out of it 🥰
🌽Vegan calabacitas ingredients
Zucchini
In the same way that in the Philippines "kalabasa" means squash, "calabacitas" means little squashes in Mexico. You can absolutely swap in yellow squash in place of the zucchini, which has pretty much the same mellow vibe and tender texture. And if you have tons of zucchini on hand from a garden haul, you can also turn them into zucchini latkes!
Poblano Pepper
This mild green pepper adds to the flavor of the other veggies without dominating. Green bell pepper is a decent substitution if you can't get poblanos.
Cumin Seeds
I absolutely love using the wild mountain cumin from Burlap & Barrel-it's floral, funky, and downright aromatic magic when bloomed in hot oil. You'll catch that same flavor in my jalapeño salsa, salsa ranchera, and roasted habanero salsa, so keep this spice on deck and your future self will thank you.
Get my fave cumin seeds for free!
Using this link, add the wild mountain cumin to your cart, spend at least $15 on some of the other absurdly good spices from Burlap & Barrel (they all seriously slap) and the bottle of this bangin' wild mountain cumin becomes FREE, and you will love it so much.
Oregano
I know a lot of folks think oregano belongs only in European food, but Mexican oregano is a classic flavor in recipes like sopa de lentejas. It's totally not an issue to sub with regular Mediterranean oregano in its place.
Smoked Paprika
Smoked paprika isn't too spicy, and instead just provides a backbone of smoky warmth to the veggies. It also happens to be the secret smoky key to carrot lox, rice paper bacon, and tempeh bacon. Basically, if your brunch dreams smell faintly like a campfire, this is the spice to make 'em come true.
Yellow Corn
Corn adds bursts of juicy sweetness and contrast. Use fresh corn cut off the cob in the summer, or frozen any other time of the year, but promise me you'll never use canned corn because it is super-gross and not for human consumption, IMHO. For real, it's survival bunker-type stuff that will make you question if you really want to survive that badly.
Optional Goodies
Once the veggies are tender, add vegan cheddar to melt right into the mix. My family and I are team Daiya or Violife for this; both melt nicely with just a couple of minutes of the pan being covered. We also use 'em in vegan breakfast hash, vegan quiche, and our vegan potato knishes because why reinvent the cheesy wheel when it already melts like this?
Garnish this with crumbled vegan cotija for that perfect salty kick, a few slices of jalapeño, and cilantro leaves to freshen everything up.
*See the recipe card at the bottom of the page for exact quantities, nutritional info, and detailed cooking directions.
🤯Variations
Spicy Calabacitas
Add a few spoonfuls of minced chipotle peppers in adobo sauce, and garnish with extra Serrano chilies for more firepower.
Southwestern Calabacitas
Transfer cooked calabacitas to a baking dish, top with crushed tortilla chips, and drizzle with New Mexico red chili sauce. Bake until crisp on top.
📖 How to make calabacitas
If you're hangry and don't have time for photos, just scroll to the recipe card below. For everyone else, let's hit it 90s style.
Step One
No Poblamo:
Heat olive oil in a wide sauté pan over medium heat. After 90 seconds, add onion, poblano, and jalapeño. Cook 5-6 minutes, stirring occasionally, until softened.
Step Two
Of Spice and Men:
Add garlic, cumin seeds, oregano, smoked paprika, cinnamon, and black pepper. Stir and cook for 1 minute.
Step Three
Zuke Skywalker:
Add corn, cilantro, tomatoes, zucchini, salt, lime juice, and water. Stir to combine.
Step Four
Lid Zeppelin:
Cover and cook 10-12 minutes, stirring occasionally, until zucchini is just tender and mixture is saucy.
Step Five
Cheddar Call Saul:
Uncover, stir, and sprinkle on vegan cheddar. Cover and cook 2 more minutes until melted.
Step Six
Cotijah Rastafari:
Garnish with vegan cotija, sliced jalapeño and/or Fresno chilies, and cilantro.
💡Serving Ideas
Rock your calabacitas out with vegan tostadas-golden crispy shells piled high with tofu chorizo, slaw, and vegan refried beans.
Wrap some up in a lightly charred tortilla with vegan fajitas, salsa roja (or mango salsa) with vegan sour cream.
Serve them up for brunch with chilaquiles verdes layered with tortilla chips, spicy green tomatillo salsa, and some seitan bacon or cinnamon sugar buñuelos on the side.
👉Top tips
- Def Don't Overcook the Zucchini: Zucchini sucks when it's transformed into limp, lifeless mushy slop. Cook it just long enough to become fork-tender, keeping its shape.
- Use Ripe Tomatoes: Fresh, juicy tomatoes bring the right balance of acidity and moisture to help create a rich, saucy base. Go for non-mealy in-season tomatoes whenever possible.
- Use a Non-Reactive Pan: Cooking tomatoes in cast iron might sound rustic and charming until your sauce tastes like a subway token. Tomatoes are acidic and can strip the seasoning from your pan, leaving you with a weirdly metallic flavor. Stick to stainless steel or enamel-coated pans to keep your calabacitas normal, delicious, and completely unlike sucking on Robocop's finger.
🤷♀️ Recipe FAQs
Toss in cooked black beans, pan-fried bits of vegan chicken, or vegan chorizo during the last few minutes of cooking for more protein, since you are the type of road-raging muscle man who rips off his shirt in the gym parking lot and screams at cars passing by.
Yep. Use a rondeau or a very large sauté pan, or divide it between two pans to prevent overcrowding and soggy veggies.
❄️ Refrigerating:
Store in an airtight container up to 4 days.
🔥 Stovetop Reheating:
Warm over medium, stirring occasionally, until heated through.
⚡️ Microwave Reheating:
Cover loosely and heat in 1-minute bursts, stirring in between.
Only if you're trying to punish yourself. Otherwise, NO. Absolutely not. Freezing will turn the delicate squash into a deflated bummer. Just eat it fresh or pawn leftovers off on your neighbors, you owe them for that zucchini anyway.
✌️You'll love these vegan Mexican recipes too:
Master the art of vegan Mexican cooking in a super-fun recorded cooking class with Chef Adam Sobel!
Mexican Calabacitas
Equipment
Ingredients
- 4 teaspoons olive oil
- 1 cup onion diced
- 1 poblano pepper diced
- 1 jalapeño diced (seeds, ribs, and stem discarded)
- 2 teaspoons garlic minced
- ½ teaspoon cumin seeds
- ½ teaspoon oregano
- 1 teaspoon smoked paprika
- ¼ teaspoon cinnamon
- ¼ teaspoon ground black pepper
- 1 cup yellow corn fresh or frozen
- ½ cup cilantro chopped
- 1 ½ cups tomato diced
- 1 lb. zucchini cut into ½ cm thick half circle slices
- 1 ¼ teaspoon salt or to taste
- 1 tablespoon lime juice
- ⅓ cup water
- ¾ cup vegan cheddar shreds
Optional Garnishes:
- ¼ cup vegan cotija cheese
- 1 jalapeño sliced
- Cilantro leaves
Instructions
- Warm the olive oil in a wide sauté pan over medium heat. After 90 seconds, when the oil is hot, add the diced onion, poblano, and jalapeño. Cook over medium heat for 5-6 minutes, stirring occasionally, until the onions and peppers are softened.
- Add the garlic, cumin seeds, oregano, smoked paprika, cinnamon, and black pepper. Stir and cook for 1 minute to bloom the spices.
- Add the corn, cilantro, diced tomatoes, zucchini, salt, lime juice, and water. Stir well to combine.
- Cover and cook over medium heat for 10-12 minutes, stirring occasionally, until the zucchini is just tender and the mixture is saucy.
- Uncover, give the contents of the pan a stir, and sprinkle on the vegan cheddar shreds. Cook covered for 2 minutes over medium heat until the cheese is melted.
- Garnish with crumbled vegan cotija, sliced jalapeño, and cilantro leaves if desired.
Notes
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Paige Davis says
I am swimming in zucchini this summer like many folks and was psyched to see this recipe. I am SO glad that Chef Adam gives the TEASPOON equivalent of how much garlic to use and not just the number of cloves. The garlic I've been buying varies widely in size and it is reassuring to have the measurement. This dish was easy to make, and super delicious. Leftovers for lunch at work were just as yummy as the night I made this dish. I used Parmela sharp Cheddar shreds for the cheese and it was a great addition. Fresh summer corn was delightful and I'm so glad I made this!!
Tee Hansen says
This calabacitas absolutely delivered on flavor...tender veggies swimming in that perfect smoky-sweet sauce with melty vegan cheese? YUMMMMM!!
Quick, satisfying, and proof that vegetables can absolutely steal the show. Will definitely be making this on repeat!