Ingredients for Mexican Vegetables On Cornbread
- Vegetable Oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup chopped carrots
- Zucchini
- 1/2 cup chopped bell pepper (any color)
- 1 cup corn kernels (fresh or frozen)
- 1 (15-ounce) can diced tomatoes, undrained
- 1/2 teaspoon cumin
- Ground Coriander
- 1/4 cup chopped cilantro, plus extra for garnish (if desired)
- salt to taste
- Cayenne
- 2-4 tablespoons tomato juice (optional)
- 1 tablespoon olive oil
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How to Make Mexican Vegetables On Cornbread
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add 1 medium onion, chopped, and 2 cloves garlic, minced. Sauté for 5 minutes, until softened.
- Add 1 cup chopped carrots, cover the skillet, and sauté for another 5 minutes, stirring occasionally.
- Stir in 1 (15-ounce) can diced tomatoes, undrained, 1 cup corn kernels (fresh or frozen), 1/2 cup chopped bell pepper (any color), 1/4 cup chopped cilantro, 1 teaspoon chili powder, 1/2 teaspoon cumin, and salt and pepper to taste. Reduce heat to low, cover, and simmer for 10-15 minutes, or until vegetables are tender but still slightly crisp.
- If the mixture is too thick, add 2-4 tablespoons of tomato juice or vegetable broth until you reach your desired consistency. The sauce should be slightly saucy.
- Serve the vegetable mixture over warm cornbread. Top with a dollop of sour cream or your favorite shredded cheese.
- Garnish with extra cilantro, if desired.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
51g
Fat
5g
Carbs
13g
