1 tbsp. olive oil
1 tsp. red onion, fine dice
1 tsp. garlic, minced fine
1 tbsp. red bell pepper, fine dice
1 tbsp. yellow bell pepper, fine dice
1 tbsp. green bell pepper, fine dice
3 tbsp. chayote squash, peeled, fine dice
1/4 c. zucchini, fine dice
1/4 c. eggplant, fine dice
1/4 c. yellow squash, fine dice
1 tbsp. tomato paste
2 tbsp. jicama, peeled, fine dice
3 tbsp. corn, cut off cob, then blanched
3 tbsp. black beans, rinse in cold water (recipe to follow)
2 tbsp. chicken stock
1 tbsp. cilantro, chopped
Salt and ground black pepper, to taste.

Heat olive oil in a large saute pan. Add onions and cook for a minute. Add the three types of bell peppers and the garlic. Cook for a couple of minutes, stirring frequently. Add all of the squashes and the eggplant. Cook for a few minutes stirring frequently. Push aside the ingredients added so far to expose a small area of the saute pan; add the tomato paste around in the small exposed space. Add the jicama, corn and black beans and mix all ingredients together until well heated. Add the chicken stock and cilantro. Cook until all vegetables are cooked well but still slightly crisp. Season to taste with salt and pepper.