Calabacitas

Vegetables for breakfast? Perfect. This dish will fill you up and keep you going all day!

Calabacitas

Make it the evening before

It's got everything!

Ingredients:

• 1 Tbsp olive oil
• 1 cup minced onion
• 1 cup minced anaheim and/or poblano chilis
• 1/2 tsp salt
• 1 to 2 tsp pure ground chile powder
• 2 cups diced zucchini (about 2 6 inch zucchini)
• 2 cups corn kernels (cut from 2 ears corn)
• 2 tsp minced garlic
• 1 1/2 cups cooked pinto beans
• Grated cheddar cheese
• freshly ground black pepper
• squeezable wedges of lime

1. Place a medium-sized 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 the cooking surface is hot enough to sizzle a bread crumb, add the onion, chiles, salt and optional chile powder, and cook, stirring frequently, for 8 to 10 minutes, or until the vegetables become quite soft.
3. Add the zucchini, corn, garlic, and optional beans, and continue to cook, stirring gently to avoid breaking the beans, for about 5 minutes longer, or until the zucchini is just tender. Remove the pan from the heat.
4. Sprinkle in grated cheese to taste, if desired, and stir to distribute it as it melts. Add black pepper (and possibly more salt) to taste. Serve hot, warm, or at room temperature, with squeezable wedges of lime tucked into the side of each serving.

Fresh corn is best, though frozen corn will do the trick. I used a little can of chopped mild green chilis in this, and it worked perfectly.

Recipe from Mollie Katzen's Sunlight Cafe.