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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Preparation Time

  Cooking Time - 25 minutes, Preparation Time - 15 minutes

• Source

  All Recipes

| 1. 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. | 2. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
onion	1/2		chopped	32.0	7.472	0.88	0.08
green bell pepper	1		chopped	29.19	6.394	1.0008	0.3753
yellow bell pepper	1		chopped	-	-	-	-
zucchini	1		diced	33.32	6.0956	2.3716	0.6272
yellow squash	1		diced	-	-	-	-
patty pan squash	1		diced	-	-	-	-
white corn	1 1/2	cups		908.85	184.9074	23.4558	11.8026
tomato	1		chopped drained	41.86	9.282	2.184	0.364
salt black pepper	to taste		ground	-	-	-	-
oregano	1	pinch		0.1656	0.0431	0.0056	0.0027
pinto bean	1	can	rinsed drained	-	-	-	-
spinach	1	cup	chopped	6.9	1.089	0.858	0.11699999999999999
cilantro	1	cup	minced	3.68	0.5872	0.3408	0.0832
cheddar cheese	1	cup	grated	-	-	-	-
cotija cheese	2/3	cup	crumbled	292.8	3.176	16.0	24.0
cream	1/2	cup	sour	227.7	5.3245	2.806	22.2525

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.