Serious Eats: Recipes

Healthy & Delicious: Calabacitas Burritos

Note: On Mondays, Kristen Swensson of Cheap, Healthy, Good swings by these parts to share healthy and delicious recipes with us.

Last week, Serious Eats' own Jen Maiser mentioned the Mexican dish calabacitas in her Cooking with a Friend column. I'd never heard of calabacitas before then, even though it's plastered all over the internet, on every website from All Recipes to this somewhat intense film discussion from 2004. (And boy, were those guys right about the "supernatural heaviosity" of Kiyoshi Kurosawa, or what? I mean, seriously.)

Anyway, Jen? Thank you. Because calabacitas is seriously good, outrageously healthy, and a fantastic way to use up a pile of produce. Plus, it tastes even better in burrito form.

This particular version is a mishmash of different preparations. I kept the onion, garlic, zucchini, and summer squash often used in the dish, but added corn and black beans for bulk. A poblano pepper supplied the heat, though I suppose a jalapeno or canned green chiles would have done the job just as well. There is no tomato, though many recipes include it for color and variety.

After all was said and done, I piled the mixture in a whole-wheat tortilla, added a little cheese, and dug in. Dang, it was good--even better for lunch the next day, if I do say so myself. Add a little brown rice, plus a side of mashed pinto beans, and you have a near-vegan meal that will knock the socks off even the most ardent carnivore. At the very least, they'll be impressed by its supernatural heaviosity.

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