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Zucchini,Corn and Mushroom Calabacitas
The Cancer Survivor's Guide, Neal Barnard & Jennifer Reilly
A versatile combination to add to burritos, serve over baked potatoes or enjoy as a side dish.
1 small yellow onion, finely chopped
30 ml2 T. water
2 small zucchini, quartered lengthwise and chopped
230 g8 ounces mushrooms, sliced
2 ml1/2 tsp. cumin
2 ml1/2 tsp. chili powder
350 ml1 & 1/2 c. frozen corn
1 ml1/4 tsp. salt
1 ml1/4 tsp. black pepper
Cook the onion in 1 T. of the water, stirring frequently, until the liquid has evaporated. Add the zucchini, mushrooms, and the remaining tablespoon of water. Stir in the cumin and chili powder and simmer 5 minutes until the mushrooms are soft.
Stir in the corn and cook 2 minutes longer until heated through. Season with salt and pepper to taste. Serve hot.
This is wonderful in a black bean burrito!