Pueblo Style Calabacitas - cooking recipe

Ingredients

1 tablespoon olive oil
1 cup yellow onion, minced (or white, red, or green)
1 cup anaheim chili, minced (or use poblano chiles)
1/2 teaspoon salt (or more to taste)
1 -2 teaspoon chili powder (optional)
2 cups zucchini, diced
2 cups whole kernel corn (cut from 2 ears, or defrosted frozen corn)
2 teaspoons garlic, minced
3/4 cup cooked pinto beans (half a 15 oz. can-optional)
grated monterey jack cheese or cheddar cheese
fresh ground black pepper
lime wedge

Preparation

Place a medium skillet over medium heat for a minute or two. Add the olive oil, wait about 30 seconds, then swirl to coat the pan.
When hot enough to sizzle a bread crumb, add the onion, chiles, salt, and optional chlle powder, and cook, stirring often, for 8-10 minutes, or vegetables become quite soft.
Add the zucchini, corn, garlic, and beans, if using, and continue to cook, stirring gently to avoid breaking the beans, for about 5 minutes longer, or until the zucchini is just tender. Make sure not to overcook the zucchini. Remove the pan from the heat.
Sprinkle in the grated cheese to taste and stir to distribute it as it melts. Add black pepper and more salt, if needed to taste.
Serve hot, warm or at room temperature, along with lime wedges to squeeze over, on the side of each serving. Enjoy!
Note:
You can make this up to several days ahead. Store it in a tightly covered container in the refrigerator, and reheat in a microwave or in a covered dish in a 300*F. oven.
Anaheim and poblano chiles are moderately hot. For a milder flavor, remove and discard the seeds. Wash your hands after handling these or any hot peppers. You can also substitute canned green chiles.
Fresh corn, shaved right off the cob, is perfect. But defrosted frozen corn is fine too.