Ingredients
Serves 4-8, depending on portions
2 cups rice, cooked
1/2 cup sweet corn
1/2 cup black beans, rinsed and drained
1 zucchini, chopped into bite-size pieces
1 yellow squash, chopped into bite-size pieces
1 can diced and fire-roasted tomatoes
1 tsp cumin
1 1/2 cups shredded cheddar or Mexican blend cheese
3 cloves garlic, minced
salt and pepper, to taste
olive oil, for sauteeing zucchini and yellow squash
Preparation
