1 can pinto beans
1 can kidney beans
1 tsp chili powder
1 tsp cayenne pepper
2 cloves garlic, minced
2 onions, diced
6 cups squash, diced
3 cans whole corn
1 red pepper, diced
1 green pepper, diced
1 tsp salt
1/4 cups olive oil
2 tsp cumin
Heat olive oil in large skillet and sauté onion, garlic, peppers, cumin, and 1/2 tsp cayenne until onions are soft. Stir beans together in Dutch oven. Add onion mixture and stir well. Cook at medium heat. When at simmer, add squash and cook for 15-20 minutes. Add corn and cook another 10 minutes. Add salt and mix together well. Serve over warm tortillas.