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Vegetarian Stove-Top Calabacitas

Lisa Turner
  • minutes
  • Serves 4 to 6

INGREDIENTS

2 cups

Corn, fresh or frozen and defrosted

2

large cloves Garlic

1 cup

Jalapenos

1

Onion, large

1/4 tsp

Oregano, dried

1/2 cup

Pinto beans, dried

2

Zucchinis, medium

1 tbsp

Tomato paste

1

Black pepper, fresh ground

1/2 tsp

Chili powder

1 tsp

Sea salt

2 tbsp

Olive oil

1 cup

Cheddar or monterey jack cheese, fresh grated