2 tablespoons Vegetable oil
2 Onions, chopped
2 tablespoons Chili powder (or more, to taste)
1 tablespoon Cumin (or more, to taste)
1 can tomatoes (14.5 oz), chopped, juice reserved
3 cups Canned pinto beans (or kidney beans)
2 cups Frozen corn kernels, thawed
1 cup Frozen green beans, thawed
1/2 pound Zucchini, diced
1/2 pound Yellow summer squash, diced
2 teaspoons Salt
1/2 bunch Cilantro leaves, chopped
Heat oil in saucepan. Saute onions 2 minutes; add garlic, chili powder, and cumin, and stir together. Add liquid from bean can and cook 4 minutes.
Add tomatoes and cook 5 minutes. Add pinto beans, corn, green beans, zucchini, yellow squash, and salt, and cook slowly until vegetables are done, about 20 minutes.
Taste and adjust seasonings. Stir in chopped cilantro just before serving.