In March 2010, Chris and I took a trip from Midland (where we lived at the time) to San Antonio. I had never been. We spent a lot of time along the Riverwalk, which is a manmade river that winds itself around the touristy area near the Alamo. Hotels open their in house restaurants to it, and there are many other places to eat and shop on the edge of its greenish waters!
Anyway, we were both just vegetarian back then, eating wherever we wanted so long as they had an option for us. We had dinner at a place called "The Original" Mexican Restaurant and we both ordered dishes called "calabacitas" something-or-others. Our waiter described calabacitas as squash with corn and other veggies. In any case, we ate it as mariachis serenaded us and talked about how we HAD to find out how to make something similar at home.
The recipe we base our usual at-home version on comes from somewhere on the Internet. Chris found it but didn't write down where from and I have tried to seek out a URL to no avail. So, this is how I made it the last time we had some. I apologize for the picture; I was just getting my photo studio set up back then. The lighting leaves something to be desired!
INGREDIENTS
1 small yellow squash, quartered and sliced
2 small zucchini squash, quartered and sliced
1 1/2 cups frozen yellow corn
1 large tomato, diced
2 cloves garlic, minced
2 tablespoons diced sweet onion
3 tablespoons Earth Balance stick butter
1/8 teaspoon black pepper
1 teaspoon salt
1/4 cup water
1/2 cup Daiya vegan cheddar shreds
6-8 six inch soft tortilla shells (I like whole wheat)
Shredded lettuce, to taste
DIRECTIONS
In a large, nonstick pot, warm water on medium heat. Add butter and let melt. Add remaining ingredients except cheese, lettuce, and tortillas, and let simmer, nicely bubbling, on medium to high heat for about 20 minutes until the water is considerably to totally evaporated. Remove from heat and let stand 2-3 minutes. Mix in cheese and stir until melted.
Spread a couple of spoonfuls of calabacita mix onto one half of a tortilla shell. Add a handful of lettuce and fold closed. Serve with refried beans and tortilla chips. Yum!
Makes 6-8 tacos.
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