Mexican Vegetables
Ingredients
- 2 Tbsp. vegetable oil ⓘ
- 2 c. onion, chopped ⓘ
- 2 cloves garlic, minced ⓘ
- 3 carrots, sliced ⓘ
- 1 medium zucchini, sliced ⓘ
- 1 green pepper, diced
- 2 c. corn, fresh or frozen ⓘ
- 2 c. tomatoes, undrained and chopped ⓘ
- 1 tsp. ground cumin ⓘ
- 1 tsp. ground coriander ⓘ
- 1 Tbsp. fresh cilantro, chopped ⓘ
- salt and cayenne to taste ⓘ
- additional tomato juice, if desired ⓘ
- 1 c. sour cream ⓘ
- 1 c. grated Monterrey Jack or cheddar cheese, grated ⓘ
Instructions
- In large skillet, saute the onions and garlic in the oil for 5 minutes.
- Add the carrots; cover the pan and saute for another 5 minutes, stirring occasionally.
- Stir in the remaining vegetables and seasonings and cook on low heat until the vegetables are just tender.
- The mixture should be saucy; add more tomato juice, if necessary.
- Serve over hot cornbread and top with sour cream or cheese.
Nutrition & Diet Analysis (per serving)
690
kcal
34% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).