• 1 Rating

Even kids will love this recipe. I learned it from my wonderful mother-in-law who would add or subtract different ingredients every time. This version was my favorite!

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Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a large skillet over medium heat; cook and stir onion, green bell pepper, and yellow bell pepper until onion is translucent and golden brown, 10 to 15 minutes. Add green chiles, zucchini, yellow squash, and patty pan squash; cook and stir until softened, 5 to 10 minutes.

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  • Stir corn and tomato into squash mixture and simmer until liquid is reduced, about 5 minutes; season with salt, pepper, and oregano. Mix pinto beans and spinach into squash mixture and simmer until heated through, about 5 minutes. Stir cilantro, Cheddar cheese, cotija cheese, and sour cream into squash mixture.

Nutrition Facts

307 calories; protein 14.1g 28% DV; carbohydrates 25.5g 8% DV; fat 18.1g 28% DV; cholesterol 43.6mg 15% DV; sodium 921.6mg 37% DV. Full Nutrition
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Reviews

1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
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