Calabacitas Tacos: A Fast and Easy Vegan Dinner

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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.

Calabacitas Tacos
Image: Courtesy of Positively Vegan

Tacos with Calabacitas

Serves 4-6

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

Chopped lettuce

Daiya shreds, any flavor

Hot sauce

Corn tortillas



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.







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