Calabacitas with corn, pinto-style beans and queso fresco

Ingredients

For 1 serving

• Zucchini250 g
• Canned sweetcorn80 g
• Cooked borlotti beans120 g
• Tomatoes120 g
• Onion50 g
• Garlic1 clove
• Jalapeño0.5
• Queso fresco40 g
• Corn tortillas2
• Extra virgin olive oil8 g
• Dried oregano1 pinch
• Saltto taste

Contains: lactose,

In season: June – September

Method

1. Chop the onion and garlic and dice the jalapeño (deseeded for less heat). Wash the courgettes and cut them into roughly 1.5 cm cubes; chop the tomatoes.
2. Heat the oil in a wide frying pan over medium heat and fry the onion, garlic and jalapeño for 3–4 minutes, until the onion is translucent.
3. Add the courgettes, tomatoes and a pinch of salt and cook for 8 minutes, stirring, until the courgettes are tender but not mushy.
4. Add the drained sweetcorn, the drained borlotti beans and the oregano and cook for another 5 minutes, until hot through and the juices have reduced.
5. Warm the tortillas in a dry frying pan for 20–30 seconds per side. Top the calabacitas with crumbled queso fresco and serve with the tortillas.