Healthy Veggie Tacos with Squash and Potatoes

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Preview: Healthy Veggie Tacos are packed with pan-fried green and yellow squash, potatoes, and tomatoes. Along with shredded cheese, they make a colorful and enticing soft taco. OR, make the same recipe and use it as a tasty vegetarian side dish.

When do you crave real food? For me, it’s when I’ve been on vacation for a while. After several days of fast food, I will be craving something fresh from a garden.

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Bring on the vegetables! Salad! Color! Anything but fried food and sandwiches, right?

Squash and potatoes made into soft veggie tacos are just what the doctor ordered for such cravings.

When I see yellow squash, zucchini, and sweet corn in the store, I start salivating for “calabacitas.” That’s Spanish for “little squash.” Although these gorgeous colors and fresh flavors used to be the staples of summer, seasonality no longer seems to matter.

Feel free to play fast and loose with the traditional ingredients and seasoning. I’m not thinking most people put potatoes in their “calabacitas,” but I love the texture.

No good tomatoes at the store? Leave ’em out. Got a few mushrooms in the produce drawer? Add them with the potatoes. Don’t like spicy? Leave out the green chilies. Like garlic? Go ahead. You get the idea.

Kitchen secret about getting fresh corn off the cob in chunks

Want to know how to get the corn to come off the cob in little chunks? After you have cooked it, drop the whole cob into ice water for a few minutes. The corn will fall off in beautiful little chunks if you don’t get in a hurry while slicing.

What else can I do with these vegetarian tacos?

Besides filling a soft taco, try this veggie mixture in a quesadilla. Sandwich the veggie mixture between two flour tortillas with cheese on both the bottom and top of the veggie mixture.

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2 Squash and potato soft tacos next to a skillet containing the filling and a plate of soft tortillas.

When this filling is waiting in the fridge, it makes me wish the clock hands would hurry up and move to 12:00 noon so I can eat.


More recipes for veggie lovers


Calabacitas ("Little Squashes") with Potatoes

If you have questions or suggestions, email me privately to Paula at saladinajar.com. Hope to see you again soon! Paula

Healthy Vegetarian Tacos with Squash and Potatoes

Yellow squash, zucchini, peppers, and corn with cheese on top make the most delicious and colorful soft-taco filling ever.
5 from 1 vote
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Vegetables and Side Dishes
Servings 6 servings

Ingredients

  • 3 ears fresh corn - husks and silks removed
  • 1 tablespoon oil
  • 2 medium potatoes - diced (peeled or not)
  • ½ cup fresh or frozen chopped onion
  • 3 medium yellow or zucchini squash - diced
  • 1-2 garlic cloves - minced
  • 2 small Roma tomatoes - diced
  • ¼ cup green chilies - chopped (canned or fresh roasted)
  • 1 teaspoon dried or fresh oregano - chopped OR 1 tablespoon fresh cilantro OR basil, chopped
  • Salt and pepper
  • ½ cup shredded Cheddar or goat cheese - optional
  • 6 flour tortillas

Instructions
 

  • Wrap corn ears in plastic wrap. Microwave on HIGH 4-5 minutes. Plunge cooked ears into cold water for a couple of minutes. Meanwhile, proceed to step two.
  • Preheat a large skillet. Add 1 tablespoon vegetable oil. Add diced potatoes. Stir occasionally to brown all sides. Cover and cook until just tender. Add onion and saute until soft but not brown.
  • Slice squash in quarters longways. Slice quarters crossways 3/4-1 inch thick. Add to skillet along with garlic, cover, and cook until slightly soft, stirring occasionally. Add tomatoes and green chilies, cover, and cook 1 more minute. Season with salt, pepper, and your choice of spices.
  • Slice corn off cob trying, to preserve large chunks. Very gently stir into other vegetables in skillet. Remove from heat and add cheese if desired.
  • Serve in soft flour tortillas sprinkled with Cheddar or Jackcheese.

Video

Notes

  1. Watching your carbs? Leave the potatoes out or replace them with mushrooms.
  2. I love the look of chunks of corn so it’s worth it to me to use fresh, but frozen corn can be used instead.
  3. Sometimes I add about 1 cup of fresh or frozen sliced okra along with the squash. Changes the character a bit, but it’s oh so delicious!

Nutrition

Nutrition Facts
Healthy Vegetarian Tacos with Squash and Potatoes
Serving Size
 
1
Amount per Serving
Calories
 
270
Calories from Fat 72
% Daily Value*
Fat
 
8
g
12
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
2
g
Cholesterol
 
10
mg
3
%
Sodium
 
687
mg
30
%
Carbohydrates
 
42
g
14
%
Fiber
 
5
g
21
%
Sugar
 
8
g
9
%
Protein
 
9
g
18
%
* Percent Daily Values are based on a 2000 calorie diet.
Author: Paula Rhodes
Course: Vegetables and Side Dishes
Cuisine: Mexican
Keywords: calabacitas recipeshealthy calabacitassquash and potatoestaco fillingvegetarian taco filling
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This post was originally posted in 2010 but has since been updated, edited, and republished in February 2019.

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21 Comments

  1. This photo is absolutely beautiful!!! I can almost reach into my computer screen and have a taste. I have never heard of calabacitas and neither has my spell check. Tee hee! Can’t wait to try this one. The flavors will be so great together and I love the idea of making it a meal of a veggie taco. You are sooooooo creative. Keep it coming Romaine. I really enjoy your site. Oh by the way, I love your new picture.

  2. TheKitchenWitch says:

    It’s 6:20 in the morning, and I’m drooling over your veggie taco. I have got to try this!

  3. I love calabacitas! I’d never really been able to replicate my grandmother’s recipe until I realized she added a splash of crema or heavy cream right before serving them! That was her secret ingredient. I like your idea of adding potatoes to the mix. xogabriela

    1. Oh yes, I had forgotten that the original recipe I started with years ago called for a couple of tablespoons of milk. Fell out of the habit. Cream would be even better. Taking note.

  4. I’ve never heard of calabacitas, but they look delicious. I’d love to try these.

  5. This looks so very good! It is amazing to me that I ever choose less healthy foods when vegetables and natural foods are so vibrant and colorful. I am going to have fun playing with this recipe to find my favorite combinations.

  6. All of my favorite veggies in a tortilla what could be better! Photos are lovely great post.

  7. RSA Online says:

    Mmmm that looks good 🙂 so bright and delicious!

  8. UrMomCooks says:

    We are overtaken with squash and chilies in Texas right now, so this is a perfect recipe! Luv the addition of potatoes… Would not have thought of that!
    My daughters and I luv your blog! Please check us out – you made the list of 15 bloggers we just found and want to recommend!
    Thanx for a great blog!

  9. A very tasty way to eat veggies.
    Mimi

  10. offers King says:

    I make this all the time but I’ve never heard of calabacitas with half and half or any kind of milk.

  11. I love your blog and recipe selections – there are so many things I’ve never heard of before! What a treat – and that opening photo is magazine quality – truly! We are so late with everything up here (plant/veggie-wise)…. hurry up squash!!! I want to try this one!

  12. Yourstufffree says:

    we find simple pleasure in bowls of green chile mashed potatoes with cheese and calabacitas.

  13. Tried this recipe and absolutely loved it. It is delicious hot, room temperature, freshly made, and left over. I could actually eat the whole thing at one sitting. The chilies seem to make a sort of sauce. This is my newest favorite dish. I made it for the third time tonight and plan to have it for breakfast in the morning. May try it with the tortilla shell for breakfast.

  14. Today's Healthy Recipes says:

    I made this yesterday; it was mouth watering delicious. Thank you for posting it.

  15. I don’t particularly like vegetables, but I love this recipe. I made it again last night with the first of my homegrown squash and it was terrific. I can’t wait to have homegrown tomatoes to add in. I cut the amount of potatoes in half and add mushrooms. I am going to make wraps for lunch this week. Thank you for posting it.

  16. Melody Weldon says:

    i made this tonight and absolutely loved it. Thank you for an amazing recipe.

  17. This looks yummy, Paula. This is one of adaptable recipes I really enjoy. Thanks for sharing. By the way, I made the pork tenderloin for Valentine’s day. We loved it, but I think I overdid it on the raspberry chipotle sauce. I got a bit of indigestion, but I have reflux occasionally, and I think I just ate too much. It was so good, and my husband thought so, too. I may use a different glaze next time, or even leave the glaze off entirely. We are not Texans, so maybe we are just wimps! LOL I will definitely be making it again.

    1. Hi Becky,
      Sorry about the indigestion. Chipotle is pretty powerful. 🙂 I recently picked up some blueberry chipotle sauce. Can’t wait to try it.

      p.s. I used to be a wimp when I first got to Texas. Got over it pretty quickly although I still can’t go as spicy as some native Texans.