Skillet Zucchini, Corn, and Peppers (Calabacitas)

averiecooks.com

Shelby

3 to 4 tablespoons olive oil, plus more if necessary

1 large or extra large yellow onion, diced small

1 large red bell pepper, seeded and diced small

1 large orange bell pepper, seeded and diced small

2 large zucchini, diced small

1 ½ cups corn (I used previously frozen corn that I thawed first; canned or fresh may be substituted - if using fresh, add it from the beginning)

one 4-ounce can fire-roasted green chiles (or regular green chiles for a bit less heat)

2 teaspoons cumin, or to taste

1 teaspoon dried oregano or dried Mexican oregano, or to taste

1 teaspoon kosher salt, or to taste

½ teaspoon freshly ground black pepper, or to taste

¼ teaspoon cayenne pepper, optional and to taste

2 tablespoons lime juice

1 ½ cups cherry or grape tomatoes, halved

Directions at averiecooks.com

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