Calabacitas Tacos with Refried Beans
- Serves
- 4 servings
- Prep
- 10 min
- Cook
- 20 min
- Cost
- $14.00
- Nutrition
- 420 cal · 14g protein
- meatless
- quick
- budget
- skillet
🍳 1 pan · Picky-eater safe bet: a plain tortilla
Calabacitas Tacos with Refried Beans is a Mexican weeknight dinner that serves 4 and is on the table in about 30 minutes, for around $14 in groceries. You'll need 1 pan, and the 12 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain a plain tortilla works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Chips and salsa (2 min)
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
- Silicone spatula & turner setDon't have one? Amazon →
- Wooden spoonsDon't have one? Amazon →
- Glass food-storage containersDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 2 count zucchini
- 1 count yellow squash
- 1 cup frozen corn
- 1 can diced green chiles
- 1 can low-sodium vegetarian refried beans
- 12 count corn tortillas
- ½ count yellow onion
- 2 cloves garlic
- 1 tsp ground cumin
- 2 tbsp olive oil
- 1 cup salsa
- 1/2 tsp salt
Steps
- Dice the zucchini, yellow squash and onion.
- Cook the onion in the oil over medium-high heat 3 minutes, then add the squash and cook 6 minutes until tender-crisp.
- Stir in the corn, green chiles, garlic and cumin and cook 3 minutes more; season with salt.
- Warm the refried beans (vegetarian refried beans are made without lard) and the tortillas.
- Spread beans on each tortilla, pile on the calabacitas, and top with salsa.
- Picky eaters can have a plain bean taco on a warm tortilla, with the veggies and salsa on the side.
- Make ahead: dice the veggies up to 2 days ahead and store them in the fridge. Cook the calabacitas, cool, and refrigerate up to 3 days, then reheat in a skillet.
On the side: Chips and salsa (2 min)
1 bag tortilla chips, 1 jar salsa
- Put out the chips with a bowl of salsa.
Nutrition per serving
- Protein
- 14 g
- Carbohydrates
- 52 g
- Fiber
- 10 g
- Sugar
- 4 g
- Fat
- 18 g
- Saturated fat
- 2 g
- Sodium
- 1,050 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop