Calabacitas Tacos

Calabacitas refers to a mexican side dish featuring summer’s bounty of squash, corn and peppers. Adding pinto beans to the mix gives the dish a boost of protein and makes it a hearty filling for meatless tacos! This recipe comes to us from Chef Ivy Stark of Dos Caminos and appears on the restaurant’s new Meatless Monday menu. 

Makes 12 Tacos

Ingredients

For the Tacos:

• 12 corn tortillas
• 24 ounces calabacitas mixture
• 8 ounces salsa verde cruda
• 12 ounces queso fresco
• 12 slices grilled avocado
• Chile-lime salt to taste

For the Calabacitas Mixture:

• 1 tablespoon olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 medium summer squash, par roasted and diced
• 2 poblano chile pepper, roasted, peeled, seeded and diced
• 1 cup corn kernels
• 1 cup cooked pinto beans
• 1 teaspoon hot sauce
• salt to taste

For the Chile Lime Sea Salt:

• 4 tablespoons crushed dried chile de arbol
• 4 tablespoons coarse sea salt
• 8 lime, zest of
• 2 tablespoons coriander seeds

Directions

For the Calabacitas Mixture:

Heat olive oil in a large skillet over medium-high heat. Add onion and garlic, and cook, stirring until translucent.

Add squash and poblano pepper, and saute until just tender but still slightly crisp.

Stir in corn, pinto beans and hot sauce and heat through.

Season with salt to taste.

For the Chile Lime Sea Salt:

Mash together ingredients in a molcajete until combined.

For the Tacos:

Warm the calabacitas in a bit of olive oil and hot sauce, and divide among the three corn tortillas.

Garnish with salsa verde cruda, grilled avocado slices, queso fresco and chile-lime sea salt.