Toasted Chipotle Calabacitas

Prep time

15 minutes

Cook time

20 minutes

Total time

35 minutes

Servings

4-6 as a side

Ingredients

In a large skillet, heat the oil over medium-high heat. Add the onion and cook for 3-4 minutes until softened. Add the garlic and cook for another minute until fragrant.
Add the zucchini, yellow squash, and bell pepper to the pan. Cook for 5-6 minutes, stirring occasionally, until the squash begins to soften.
Stir in the corn, tomatoes, cumin, salt, and black pepper. Cook for another 4-5 minutes until all vegetables are tender but still have a slight bite.
Remove from heat and stir in half of the cilantro. Spread the Toasted Chipotle Sauce in an even layer on the bottom on a serving dish or plate. Spoon the calabacitas on top of the sauce and garnish with remaining cilantro and microgreens. Serve as a side dish with grilled meat or fish, a vegetarian main dish alongside rice and beans, or top with a fried egg for breakfast!