Meatless Beefy Calabacitas

Course Dinner

Prep Time 5

Cook Time 10

Total Time 15

Servings

Author Karly Gomez

Ingredients

2 Tbsp Chili Cumin Cottonseed Oil*
2 Large Zucchini sliced in half lengthwise then into thin slices widthwise
1 Large Yellow Squash. sliced in half and into thin slices
Kosher Salt to taste
Cracked Black Pepper to taste
7 oz Gardein Beefless Ground
2 C Frozen Corn
1 C Monterey Jack Cheese shredded
Handful Fresh Cilantro roughly torn

Instructions

Heat a large skillet over medium, medium-high heat. Add the Chili Cumin oil*, then the zucchini and squash. Allow to sit for a minute before stirring, then sprinkle with kosher salt and pepper. Stir gently, then let sit, and stir again. Cook for around 5 minutes, or until the zucchini is browning and softening just a bit.
Add the Gardein Beefless Ground and corn and mix thoroughly, cooking for an additional 5 minutes, or until the ground is nice and brown and the corn is hot. Adjust seasoning if necessary.
Sprinkle with the Monterery Jack cheese and allow to melt, then remove from heat, garnish with cilantro and serve immediately.

Notes

*I highly recommend getting the Chili Cumin oil, but if not, use 2 tbsp of canola oil in the pan and add 2 tsp chili powder and 1 tsp cumin when seasoning the squash with the salt and pepper.