Healthy Summer Calabacitas - cooking recipe

Ingredients

1 tablespoon olive oil
1 onion, chopped
1 green bell pepper, chopped (jalapenos if you want heat, canned green chili or salsa are ok)
2 garlic cloves, minced
2 large zucchini, cut into medium chunks (use several colors to make the dish eye-appealing)
1/4 cup water
1/2 cup fresh corn kernels (frozen or canned is also ok)
2 large tomatoes, chopped
1/4 cup shredded cheese (monterrey jack or cheddar)
1/4 teaspoon ground black pepper (more if you prefer more of a kick!)
1/4 teaspoon salt (optional, to taste)
1 small bunch fresh cilantro, chopped (optional)

Preparation

Heat oil in a pan over medium heat, add onions and cook until transparent.
Add green fresh green bell peppers and cook for 1 minute or until slightly softened.
Add garlic and cook for 30 seconds or until fragrant, but not burned.
Add zucchini and water and cook until slightly softened, about 3 minutes.
Add tomatoes and corn and bring to a boil, then lower heat and simmer for 5 minutes.
Season with salt and pepper.
Sprinkle with cheese and serve warm. Great in tortillas or served with re-fried beans.