This flavorful dish makes a delightful luncheon entrée, a perfect partner for warmed flour tortillas. To underscore the bold, Southwestern flavors, top the cooked squash with salsa and garnish with chopped fresh coriander. Adapted from Mollie Katzens Sunlight Café.
- 2 Tbs. olive oil
- 11/2 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
- 11/4 cup cooked pinto beans
- 1/2 cup grated Monterrey Jack or cheddar cheese, optional
Heat skillet over medium heat 1 to 2 minutes. Add 1 tablespoon olive oil, wait about 30 seconds, then swirl to coat pan.
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.
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. Remove pan from heat.
Sprinkle in grated cheese, if using, and stir to distribute as it melts. Add black pepper. Serve hot, warm or at room temperature with wedge of lime per serving.
Even for those whose business it is to make wine, sometimes beer is better. 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.” Try Fordham Brewing Company Helles Lager.
- Calories: 220
- Carbohydrate Content: 65 g
- Fat Content: 8 g
- Fiber Content: 10 g
- Protein Content: 6 g
- Saturated Fat Content: 3 g
- Sodium Content: 650 mg