The Cancer Project
TCP Weekly Recipe
April 29, 2010 Print version here.




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Humane Charity Seal

Dear Cancer Project supporter,

This recipe from a burrito shop in Ithaca, N.Y., is a perfect vegetable combination for tostadas, tacos, and burritos. Calabacitas is an especially delicious addition to your family's ’make-your-own-burrito' meals where each person chooses the fillings- making the dining experience fun and healthy for everyone. The zucchini in this recipe adds folate and vitamins A and C, which promote the growth of healthy cells and tissues.




Makes 4 servings

1 small yellow onion, finely chopped
2 tablespoons water
2 small zucchini, quartered lengthwise and sliced
8 ounces mushrooms, sliced
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 1/2 cups frozen corn
1/4 teaspoon salt
1/4 teaspoon ground black pepper

Cook the onion in 1 tablespoon 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 for 5 minutes, until the mushrooms are soft.

Stir in the corn and cook for 2 minutes longer, until heated through. Season with salt and pepper to taste. Serve immediately.

Stored in a covered container in the refrigerator, leftover Calabacitas will keep for up to 3 days.

Nutrition Information

Per Serving (1/4) of the recipe:

75 calories
0.7 g fat
0.1 g saturated fat
8.8% calories from fat
0 mg cholesterol

3 g protein
17.3 g carbohydrate
3.3 g fiber
3.6 g sugar

154 mg sodium
18 mg calcium
1.4 mg iron
6.9 mg vitamin C
320 mcg beta-carotene
0.2 mg vitamin E

Recipe from The Cancer Survivor's Guide

 View The Cancer Project Recipe of the Week Archive.

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