There are many ways to use this sauté—it can be served as a main course garnished with some shredded cheddar and warm whole-wheat tortillas, or rolled up in them to make enchiladas or burritos. It is a delicious accompaniment to any south-of the border fare, with grilled fish, fowl or meat, and it is great leftover in a quesadilla or scrambled eggs. Later in the season, when summer vegetables are gone, I make this using winter squash such as butternut, acorn, or Delicata squash, or a small pumpkin, peeled and cut into bite-sized pieces; dried chiles like ancho or pasilla reconstituted in a little hot water or broth; and frozen corn.

Heat the oil in a heavy-bottomed sauté pan.  Add the onion and sauté for 2 minutes.  If you are using zucchini, halve lengthwise and slice in 1/4-inch slices, if using patty pan or chayote, quarter and slice into 1/4-inch slices. Add the squash, bell pepper, and jalapeno and sauté for 4 minutes, stirring occasionally.

Add the garlic, corn, roasted chiles, black beans and cumin, stir well, and season with salt and pepper. Cover, reduce heat to moderate, and cook for about 5 minutes.  Covering the pan should bring out enough juices from the corn and squash that the addition of liquid is not necessary.  If the pan is dry, add a bit of water, vegetable stock, or white wine.

Add the cilantro and squeeze a wedge of lime into the pot, stir, remove from heat and cover for a few minutes before serving.  Taste for seasoning. Serve in a warm bowl or in individual plates with the grated cheese as garnish if desired.