Mexican-Style Vegetable Saute

Peel and seed the avocado and cut it into chunks. Toss with the lime juice and cover tightly. Set aside.

Toast the seeds in a dry cast-iron skillet over low heat until lightly brown and nutty, about 5 minutes. Watch closely so they don't burn. They will pop as they toast. Shake the pan as they are toasting. Pour them out when done.

Add the oil to a skillet over medium-high heat. Add the onion and garlic and saute for 2 minutes. Add chile. Cook for another minute or so. Add the peppers and squash, stirring constantly. Continue to saute for several minutes, until vegetables are tender. Add corn, cumin and Mexican oregano and saute for 1 minute, just until the vegetables are done. Add the salt.

Stir in the avocado and remove from heat. Add black pepper and cilantro. Add salt, if necessary. Serve immediately, garnished with the seeds and some fat-free sour cream.