Southwestern style squash

Makes 6 servings
1 large onion, chopped
1/2 cup bell pepper, minced
1 clove garlic, minced
1 Tbsp.  corn oil
1 cup corn kernels
1 lbs. summer squash and/or zucchini
4 roasted hot peppers, seeded and peeled (optional)
1/2 cup hot water
salt to taste
1.  In heavy skillet over medium-high heat, saute onion, sweet pepper, and garlic in oil.  Add corn;  cook and stir until uniformly browned. 
2.  Cut squash into matchsticks.  Cut chilies into long thin strips (try kitchen scissors).  Add squash, chilies, water and salt in skillet.
3.  Cover, reduce heat, and simmer 15 minutes.  Serve with hot tortillas.