Preparation time: 30 min
Cooking time: 30 min
Difficulty: Easy - for beginners
Dietary guidance: v v n d
2 tsp mild veg oil
1 onion, diced
1 finely minced jalapeño pepper â€“ with seeds
½ tsp cumin seeds
1 Tbs water or vegetable stock
~5 small zucchini, stems removed, shredded
1 can (15 oz) black beans, drained and rinsed
3-6 ears corn (or 1 16 oz bag of frozen)
¼ tsp salt, or to taste
1 can (10 oz) diced tomatoes with green chilis
1 Tbs cornstarch
Cooked rice or other grain
Freshly grated sharp Cheddar cheese
1. Heat the oil in nonstick skillet, over medium heat. Add the onion and sauté until the onion is starting to give off an aroma, about 2 minutes. Add the jalapeño and cumin seeds, and sauté until the onion is about to soften, another 2-4 minutes.
2. Add the stock, the zucchini, corn, and black beans. Raise the heat slightly. Saute for about 5 minutes, or until everything is warned through.
3. Drain the can of tomatoes, reserving the liquid. Add the tomatoes to the pan. Cook until bubbling.
4. While the tomatoes are cooking, add the cornstarch to the tomato liquid, smushing it in with your fingers until it is smooth and free of lumps.
5. When the calabacitas mixture is bubbling hot, add the cornstarch-tomato liquid, stirring until the mixture thickens and a clear sauce has formed (this should be almost immediate; if itâ€™s not, the calabacitas wasnâ€™t hot enough when you added the cornstarch). Remove from the heat.
6. Season to taste with salt and pepper. Serve hot, over cooked rice or other grain, topped with a sprinkle of Cheddar cheese, if desired.