This recipe is inspired by my two favorite things on the Beartooth menu – potato burritos and calabacita tacos.

[recipe title=”Calabacitas” servings=”3″ time=”1hr” difficulty=”easy”]
5 medium gold potatoes, peeled and diced small
2 teaspoons olive oil (optional)
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon kosher salt

1 medium onion, diced
3 medium zucchini, diced
3 medium red peppers, diced
5 garlic cloves, pressed
1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon kosher salt
1/4 cup nutritional yeast flakes
1/4 cup pumpkin seeds
1 cup corn kernels, fresh or frozen

1 can low-fat, vegetarian refried beans, whole black beans or whole pinto beans, reheated

salsa, cilantro and black olives for topping (optional)

Preheat oven to 425F.  Combine potatoes and oil (if using) in a bowl, stir to coat.  Add chili powder and salt, stir til chili powder is evenly distributed on the potatoes.  Roast spiced potatoes on a parchment or silicone-mat lined baking sheet until fork tender, about 30 minutes.

Meanwhile, sauté onions, zucchini and peppers over medium high heat until soft, about 10 minutes.  Add garlic and sauté for 30 seconds, then add corn, cumin, chili pepper, salt and yeast flakes.  Turn heat down to low and continue to cook until spices and yeast flakes make a smooth coating on the vegetables.  Turn off heat, and stir in pumpkin seeds.

Layer potatoes, beans, and zucchini mixture in individual bowls.  Top with salsa, cilantro and black olives. Serve.


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