Mexican-Inspired Calabacitas Con Queso
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Mexican-Inspired Calabacitas Con Queso

Mexican-Inspired Calabacitas Con Queso

Zucchini with Tortillas & Cilantro

Inspired by members of the HelloFresh community, we share this delicious 30-minute vegetarian dinner idea in honor of Hispanic Heritage Month. “Preparing a meal is our way of showing we love each other,” says Ashley H., whose family is from Mexico. “My grandmother always says, ‘Primero comemos,” or “First, we eat.” For this homestyle dish, you’ll toss sautéed zucchini, corn, tomato, and onion in a creamy sauce, then top with melted cheddar and sprinkle with fresh cilantro. Our spin on calabacitas con queso is served with warm tortillas for scooping up all that savory, melty goodness.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time10 minutes


serving amount

1 unit


1 unit

Yellow Onion

1 unit

Long Green Pepper

1 unit


1 unit


¼ ounce


1 teaspoon


1 teaspoon

Garlic Powder

1 teaspoon

Dried Oregano

4.5 tablespoon

Sour Cream

(Contains Milk)

½ cup

Cheddar Cheese

(Contains Milk)

6 unit

Flour Tortillas

(Contains Soy, Wheat)

Not included in your delivery



1 tablespoon

Cooking Oil


Nutrition Values

/ per serving
Calories700 kcal
Fat35 g
Saturated Fat16 g
Carbohydrate82 g
Sugar21 g
Dietary Fiber6 g
Protein19 g
Cholesterol50 mg
Sodium840 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Paper Towel
Large Pan



• Wash and dry produce. • Drain corn, then pat dry with paper towels. Halve, peel, and dice onion into ½-inch pieces. Halve, core, and dice green pepper into ½-inch pieces. Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons. Dice tomato into ½-inch pieces. Roughly chop cilantro.

Cook Veggies

• Heat a drizzle of oil in a large pan over high heat. Add corn and season with salt and pepper. Cook, stirring occasionally, until lightly charred in spots, 2-4 minutes. Reduce heat to medium. • Add onion, green pepper, zucchini, cumin, garlic powder, oregano, and a large drizzle of oil; season with salt and pepper. Cook, stirring occasionally, until veggies are softened, 4-6 minutes. • Add tomato and ½ cup water (¾ cup for 4 servings); cook, stirring occasionally, until veggies are tender and sauce has thickened slightly, 1-2 minutes more. (For 4, you may want to work in batches.)

Melt Cheese & Warm Tortillas

• Stir sour cream into veggies until combined, then sprinkle evenly with cheddar. Cover and cook until cheese melts, 1-2 minutes. • Wrap tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds. TIP: Toast your tortillas on the stove if you prefer a crispier texture.

Finish & Serve

• Divide calabacitas con queso between bowls and garnish with cilantro. (TIP: For a little heat, drizzle with hot sauce from your pantry!) Serve with tortillas on the side.