Calabacitas is a traditional Pueblo Indian squash and chili pepper casserole that's become very popular in its many spicy American Southwest variations. Often baked and usually made with chicken or beef, this colorful vegetarian version uses pinto beans to add heartiness and protein, and cooks on top of the stove in just 20 minutes. While it makes a wonderful vegetable side dish for any Southwest or Mexican style dinner, I like to serve it up as a quick and filling breakfast wake-me-upper, although the beans should be cooked the night before if you're going to do this to speed up the morning preparation.
This calabacitas can be found by many to be quite hot, so if you're serving guests with a gentle palette, you can halve the jalapeños or omit the chile powder. Serve with warm corn tortillas and sour cream.
|Vegetarian Stove-Top Calabacitas|
|Recipe by Lisa Turner|
Cuisine: American Southwest
Published on December 3, 2007
A vegetarian stove-top version of a traditional Pueblo Indian baked squash and chili pepper casserole — colorful, hearty and spicy, this can be served for breakfast, lunch or dinner