Calabacitas are a particular type of squash, similar to zucchini. A favorite restaurant here serves up a mix of zucchini, yellow squash, onions, and other good things, and calls it "calabacitas." I usually order it because I like saying the name. And because they're delicious! These tacos are easy to throw together on a weeknight, and fun for a weekend gathering. Use sprouted organic corn tortillas if you can find them. They're amazing.
Image: Courtesy of Positively Vegan
Tacos with Calabacitas
1 yellow onion, thinly sliced
1/2 a block extra-firm tofu, crumbled
2 medium zucchini, halved lengthwise and sliced into little half moons
1 yellow crookneck squash, sliced like the zucchini (or yellow bell pepper or corn)
1/2 large red bell pepper, cut in thin strips
1 or 2 fresh jalapeño peppers, seeded and diced
2-3 tsp chili powder
2-3 tsp cumin
Salt to taste
1 can refried beans, warmed and spiced with cumin and chili powder
Daiya shreds, any flavor
Throw the onion and tofu into a hot skillet (no oil), and cook for about 3 minutes, until the onion begins to soften. Stir in the other chopped veggies, chili powder, and cumin, and continue to cook for another 5 minutes or so.
While the vegetables are cooking, heat the refried beans in a small saucepan and season to taste.
When the calabacitas (veggies) are done, either keep them warm in the pan, or transfer them into a bowl so you can use the same pan to warm the tortillas.
Dampen the tortillas with water one at a time, and heat for 10-15 seconds per side in a dry pan, over medium heat. Keep them warm in a towel until you have enough for at least the first round of tacos.
To serve, spread a layer of beans on a tortilla, followed by a little Daiya, calabacitas, lettuce, and hot sauce. We like to eat one or two, and then heat more tortillas if we need seconds, which we usually do.
More from me at: http://positivelyvegan.blogspot.com/
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