Awash in yellow squash? Most of the ingredients in Squash and Pinto Skillet here are pantry staples, including my home canned squash. This dish is healthy as heck, and the technique is practically mindless. Not only that, but this flavorful skillet meal is a kid-pleaser.
While this features a quart of canned yellow squash, you can also use two cups of fresh squash. Make this even more budget-friendly by cooking your own pintos, and picking up diced tomatoes for 28 cents a can at Aldi, or using your home canned diced tomatoes. And, if you are a budget cook, you know where to find good prices on cheese (Costco is my favorite). Serve this dish over brown rice.
Yellow Squash and Pinto Skillet
1 TBSP olive oil
1/2 cup chopped onion
2 teaspoons minced seeded jalapeno pepper
4 garlic cloves, minced
1 quart of canned yellow squash drained well, or 2 cups of fresh, chopped
1/2 cup corn kernels
1 (16-ounce) can pinto beans, drained (cook your own and pay only 1/3 of the price)
2 (14.5-ounce) can diced tomatoes, undrained (please don’t pay more than 50 cents a can)
3 thyme sprigs (if you don’t grow thyme, just throw in about 1/4 dried)
1 cup shredded Monterey Jack cheese
3 cups hot cooked brown long-grain rice
Heat oil in a large skillet over medium-high heat. Add the onion, jalapeño, garlic, thyme and sauté 2 minutes.
Stir in corn, beans, tomatoes, and squash. Bring to a high simmer, and reduce heat. Simmer 10 minutes.
Sprinkle with cheese. Serve over rice.