1 bell pepper chopped
1 or 2 tomatoes chopped
half an onion minced
a couple garlic cloves minced
1 zucchini minced
cubed eggplant (optional)
1 can unsalted corn, drained
1 can black beans, drained and rinsed
shredded cheddar cheese (or mexican blend)
Get out your pot and heat up a little veggie oil. If you are using eggplant, you will need to get it soft first in another pot and then add it in. If not, add in your onions and garlic and let that sit a few minutes. Add all your chopped and canned veggies. For the spices, this is going to depend on your taste buds. I like to add about a teaspoon of salt and pepper and then 2-3 each of the cumin and chili powder; however, start small and taste as you go.
A little salsa can add some more body to the mixture, but I also love it without this addition. Let it cook uncovered for 10-15 minutes and then finish it off covered for a bit. Finally, I will add in the cheese, but you can also serve it on the side. Yum!