Calabacitas Recipe

• 2 Tbsp. extra virgin olive oil
• 1 1/2 med onions peeled, minced
• 1 c. diced Cubanelle peppers or possibly poblano chiles
• 1/2 tsp salt or possibly to taste
• 1 tsp pure grnd chili pwdr
• 2 x yellow summer squash - (abt 6" long) diced
• 2 c. fresh or possibly frzn corn kernels (from 2 large ears)
• 2 tsp chopped garlic
• 1 1/4 c. cooked pinto beans
• 1/2 c. grated Monterrey Jack or possibly cheddar cheese (optional) Freshly-grnd black pepper to taste Lime wedges for serving

1. Heat skillet over medium heat 1 to 2 min.
2. Add in 1 Tbsp.
3. extra virgin olive oil, wait about 30 seconds, then swirl to coat pan.
4. When warm sufficient to sizzle bread crumbs, add in onion, chiles, salt and chili pwdr, then cook, stirring frequently, 5 min, or possibly till vegetables become soft and onions turn slightly golden brown.
5. Add in remaining 1 Tbsp.
6. oil, squash, corn, garlic and beans, and continue to cook, stirring gently to avoid breaking beans, about 5 min more, or possibly till squash is just tender.
7. Remove pan from heat.
8. Sprinkle in grated cheese, if using, and stir to distribute as it melts.
9. Add in black pepper.
10. Serve warm, hot or possibly at room temperature with wedge of lime per serving.
11. This recipe yields 2 servings.
12. Wine Suggestions: Even for those whose business it is to make wine, sometimes beer is better.
13. Randall Grahm, proprietor and vitizen of Bonny Doon Vineyard in Santa Cruz, California, is attributed with the quote, "It takes a lot of good beer to make good wine."
14. Try Fordham Brewing Company Helles Lager.
15. Comments: This flavorful dish makes a delightful luncheon entree, a perfect partner for warmed flour tortillas.
16. To underscore the bold, Southwestern flavors, top the cooked squash with salsa and garnish with minced fresh coriander.

extra virgin olive oil, onions, cubanelle peppers, salt, yellow summer, corn kernels, garlic, pinto beans, grated monterrey

Taken from cookeatshare.com/recipes/calabacitas-97722 (may not work)