Pueblo Style Calabacitas

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 cup yellow onion, minced (or , red, or green)
• 1 cup anaheim chili, minced (or use poblano chiles)
• 1/2 teaspoon salt (or more to taste)
• 1 -2 teaspoon chili powder (optional)
• 2 cups zucchini, diced
• 2 cups whole kernel corn (cut from 2 ears, or defrosted frozen corn)
• 2 teaspoons garlic, minced
• 3/4 cup cooked pinto beans (half a 15 oz. can-optional)
• grated monterey jack cheese or cheddar cheese
• fresh ground black pepper
• lime wedge

Recipe

• 1 place a medium skillet over medium heat for a minute or two. add the olive oil, wait about 30 seconds, then swirl to coat the pan.
• 2 when hot enough to sizzle a bread crumb, add the onion, chiles, salt, and optional chlle powder, and cook, stirring often, for 8-10 minutes, or vegetables become quite soft.
• 3 add the zucchini, corn, garlic, and beans, if using, and continue to cook, stirring gently to avoid breaking the beans, for about 5 minutes longer, or until the zucchini is just tender. make sure not to overcook the zucchini. remove the pan from the heat.
• 4 sprinkle in the grated cheese to taste and stir to distribute it as it melts. add black pepper and more salt, if needed to taste.
• 5 serve hot, warm or at room temperature, along with lime wedges to squeeze over, on the side of each serving. enjoy!
• 6 note:.
• 7 you can make this up to several days ahead. store it in a tightly covered container in the refrigerator, and reheat in a microwave or in a covered dish in a 300*f. oven.
• 8 anaheim and poblano chiles are moderately hot. for a milder flavor, remove and discard the seeds. wash your hands after handling these or any hot peppers. you can also substitute canned green chiles.
• 9 fresh corn, shaved right off the cob, is perfect. but defrosted frozen corn is fine too.