Creamy Calabacitas

Ingredients

• 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)

Directions

1. 1

   In large fry pan, heat olive oil. Sauté onion & garlic a few minutes.

2. 2

   Add bell peppers, corn, chilies & jalapeno. Cook a few minutes more.

3. 3

   Add squash, tomatoes & water. Bring to boil, then turn heat down.

4. 4

   Cook until all veggies tender, at least 15 minutes, stirring occasionally.

5. 5

   Add a little more water if needed, so slightly soupy.

6. 6

   Add salt, pepper and red pepper flakes to taste.

7. 7

   Remove from heat. Stir in cheese.

8. 8

   Adjust seasonings as needed. Serve with warm tortillas.