Vegan Calabacitas Mexican Vegetable Stir-Fry
Ingredients
- 1 tbsp vegetable oil
- 1/2 medium yellow onion, diced
- 1 poblano pepper, diced (optional)
- 3 garlic cloves, minced
- 3 small zucchinis, sliced and halved
- 2 Roma tomatoes, diced
- 1 (15-ounce) can of corn, drained and rinsed
- 1/4 tsp Mexican oregano
- 2 tsp salt
- 1/4 tsp cumin
- 1/4 tsp black pepper
- A handful of cilantro, minced
Preparation
In a large pan over medium-high heat, heat the oil. Once heated, add in the onion and pepper and saute for 1 to 2 minutes, or until the onion becomes tender and translucent.
Add in the garlic, zucchini, tomatoes, and corn and saute for about 5 minutes, stirring occasionally.
Stir in the salt, oregano, cumin, and black pepper. Cook for another 1 to 2 minutes.
Garnish with chopped cilantro and enjoy.
Tips
This dish features fresh summer veggies and can be paired with grilled tofu, used as a tortilla filling, wrapped in lettuce leaves, or enjoyed with garlicky fried rice.
