Step 1

Heat olive oil in a large skillet over medium heat. Once hot, add in onions and cook for about 3 minutes until translucent.

Step 2

Add the jalapeño, garlic, squash, corn, tomatoes, Mexican oregano, cumin, salt, and pepper. Reduce heat to just over low, cover, and cook for ~8-9 minutes, stirring occasionally, until the squash is tender.

Step 3

Add in vegan mozzarella shreds and cook with the lid on for an additional 1-2 minutes, or until the cheese melts.

Step 4

Top with vegan queso fresco or queso cotija. Serve warm as a side dish, on tacos, or as a light meal. Happy eating!