Creamy Calabacitas

• 2 tablespoons olive oil
• 1 large onion, sliced thin
• 4 garlic cloves, minced
• 2 sweet bell peppers, sliced thin (red, orange or yellow)
• 2 cups frozen corn kernels
• 1 (4 ounce) can diced green chilies
• 1/2 fresh jalapeno pepper, seeded & finely diced (optional)
• 4 -6 medium squash, quartered lengthwise & thinly sliced (summer squash, zucchini or mexican squash)
• 3 -4 large tomatoes, chopped (or 28oz can diced tomatoes, undrained)
• 1 cup water (hold if using canned tomatoes)
• 1 teaspoon salt (or to taste)
• 1 teaspoon ground black pepper (or to taste)
• 1 pinch red pepper flakes
• 2 cups shredded cheese (Colby-Jack, Mexican mix, Taco mix)

1. In large fry pan, heat olive oil. Saute onion & garlic a few minutes.
2. Add bell peppers, corn, chilies & jalapeno. Cook a few minutes more.
3. Add squash, tomatoes & water. Bring to boil, then turn heat down.
4. Cook until all veggies tender, at least 15 minutes, stirring occasionally.
5. Add a little more water if needed, so slightly soupy.
6. Add salt, pepper and red pepper flakes to taste.
7. Remove from heat. Stir in cheese.
8. Adjust seasonings as needed. Serve with warm tortillas.

olive oil, onion, garlic, sweet bell peppers, corn, green chilies, jalapeno pepper, zucchini, tomatoes, water, salt, ground black pepper, red pepper, shredded cheese

Taken from www.food.com/recipe/creamy-calabacitas-379489 (may not work)