Calabacitas Casserole

So here we are on  “Meatless Monday”.  I have a cold, but I am not so sick that I can’t whip up something fabulous in my craptacular kitchen to which I would love to take a sledgehammer (but that’s another rant for another time…)!  I decided to put something together that would allow me to use a bunch of green chile because it is a well-known fact (at least here in NM) that green chile is magical and that it cures all that ails you.  Have a cold?  Green chile.  Stubbed your toe?  Green chile.  In labor and can’t find the anesthesiologist to give you the epidural (yet another rant for another time)?  You guessed it…green chile! 

Calabacitas not only means “little squashes” in Spanish but it is also a (New) Mexican dish consisting of zucchini, corn, and cheese.  If you are avoiding or attempting to cut down on your dairy, you could definitely try substituting the cheese with soy cheese or even crumbled tofu that has been seasoned (maybe with some salsa…or more green chile perhaps?? :-))  Keep in mind that I used a 7×11 casserole dish for this.  If you want to use a 9×13 dish adjust the amounts as you see fit and if you end up with more than you need this would make awesome taco, tostada, or nacho topping!

Ingredients:

*1 tbsp olive oil

*2 small zucchini (diced)

*2oz chopped green chile (1/2 of a small 4oz can)

*1 cup frozen corn kernels (I used the roasted from Trader Joe’s)

*2-3 cloves of garlic (minced or grated)

*1 can black beans (drained and rinsed)

*3/4 jar of green chile

*1 1/2 cup grated cheese (full/low fat) OR suggested tofu mixture

*6 corn tortillas (I used blue)

To make:

*Preheat oven to 400 degrees

*Heat olive oil in a large skillet over medium-high heat.

*Add garlic and saute until fragrant.

*Add zucchini and 1/2 can of diced chile.  Saute until soft.

*Add salt to taste.

*Stir in corn and heat through.

*Add drained/rinsed beans as well as 3/4 jar of green chile.

*Stir until thoroughly combined.

*Lightly oil/spray casserole dish and place a layer of tortillas (overlapping the edges).

*Cover tortilla layer with half of zucchini/bean mixture followed by half of the cheese or tofu.  (photo is of the first layer of mixture before cheese has been added) Repeat layers until all ingredients have been used.  Bake for 20-30 minutes.


Survey says:

WOW!  This turned out way better than I was expecting it to!  The photo taken in my horribly-lit kitchen does it no justice!  I even messed it up a bit by forgetting to add the second layer of tortillas until I had already started the second layer of veggies on top of the first layer of cheese.  Really good and spicy but well balanced with the veggies.  Gemma gobbled up a bunch with her fireproof baby mouth and wanted more.  This is by no means a “diet” recipe with 1 1/2 cups of cheese (and you could probably even do more), but with the veggies and the beans and even the cheese (or tofu) it’s pretty nutritionally balanced.  Yeah I’ve got about 5 more pounds to go but I am definitely not going to let Jake eat all of the leftovers!  Moderation…yeah…moderation…;-)

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