Calabacitas

Ingredients

• 1 tablespoon avocado oil
• 1 small onion, diced
• 1 poblano pepper, diced
• 1 jalapeño pepper, diced (seeds removed if you don't want it spicy)
• 1 can (15 oz) whole kernel corn, drained
• 2 plum tomatoes, diced
• 1 large zucchini, sliced into half moons
• 1 large yellow squash, sliced into half moons
• 3 cloves garlic, minced
• Pinch of salt (optional)
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon dried oregano
• 1/4 teaspoon ground cumin
• 1/4 cup water
• 1/2 cup shredded reduced-fat cheddar cheese
• 1/4 cup low-fat milk
• Optional garnish: chopped parsley

Steps

1. Heat the oil in a large skillet. Cook the onion and peppers for 5 minutes.
2. Add the corn and tomatoes and cook 5 minutes.
3. Add the squash, garlic and seasonings and cook 5 minutes.
4. Add the water, cover and cook 5 minutes.
5. Stir in the cheddar and milk until melted. Top with parsley if you like.