Tex-Mex Zucchini Succotash

Ingredients:

  • medium onion, diced
  • 2 Tbsp. olive oil
  • 3 small zucchini, diced
  • 3 small yellow squash, diced
  • 14 oz can black beans, rinsed
  • 1/2 cup frozen corn
  • 14 oz can Mexican Style diced tomatoes*

Directions:

  1. In a high sided saute pan, heat onion & oil over medium high heat, stirring until onion is translucent.
  2. Add zucchini & squash, cover stirring occasionally until soft.
  3. Add corn, beans and tomatoes & heat through. Serve.

MAKES 4 SERVINGS

* My local grocery store carries diced tomatoes in all sorts of different flavors. I prefer to use the Chipotle Style for this recipe, but have used the Diced Tomatoes with Chiles too (or RoTel) & it works great. If you only have diced tomatoes, you may want to flavor them with either a canned chipotle pepper in adobo or taco seasoning. Whatever works for you.

Also, you may want to drain some of the liquid from the tomatoes. Your choice.