Calabacitas

• 2 Tbs. olive oil
• 1 1/2 medium-sized onions, peeled and chopped
• 1 cup diced Cubanelle peppers or poblano chiles
• 1/2 tsp. salt, or to taste
• 1 tsp. pure ground chili powder
• 2 6-inch-long yellow summer squash, diced
• 2 cups fresh or frozen corn kernels (2 large ears)
• 2 tsp. minced garlic
• 1 1/4 cup cooked pinto beans
• 1/2 cup grated Monterrey Jack or cheddar cheese, optional
• Freshly ground black pepper to taste
• Lime wedges

1. Heat skillet over medium heat 1 to 2 minutes.
2. Add 1 tablespoon olive oil, wait about 30 seconds, then swirl to coat pan.
3. When hot enough to sizzle bread crumbs, add onion, chiles, salt and chili powder, then cook, stirring frequently, 5 minutes, or until vegetables become soft and onions turn slightly golden.
4. Add remaining 1 tablespoon oil, squash, corn, garlic and beans, and continue to cook, stirring gently to avoid breaking beans, about 5 minutes more, or until squash is just tender.
5. Remove pan from heat.
6. Sprinkle in grated cheese, if using, and stir to distribute as it melts.
7. Add black pepper.
8. Serve hot, warm or at room temperature with wedge of lime per serving.

olive oil, onions, peppers, salt, ground chili powder, corn, garlic, pinto beans, grated monterrey jack, freshly ground black pepper, wedges

Taken from www.vegetariantimes.com/recipe/calabacitas/ (may not work)