Mexican Vegetables
from Tiffany at eatathomecooks.com
Servings: 6 to 8
Calories: 198kcal
Ingredients
- 2 zucchini
- 4 carrots
- 1 green pepper
- 1 onion
- 2 cloves garlic
- 2 cups frozen corn
- 2 15 oz. cans diced tomatoes with juice
- 1 tsp. cumin
- 1 tsp. coriander
- salt to taste
- ½-1 cup cheddar cheese shredded, for serving
- ½-1 cup sour cream for serving
Instructions
- Chop all the veggies.
- Sauté the onion and garlic in a large skillet.
- Add in the carrots and sauté for a few minutes, covering to cook for about 5 minutes.
- Add in the other veggies and seasonings and let it cook until the veggies are tender.
- Serve with shredded cheese and sour cream.
Nutrition
Calories: 198kcal | Carbohydrates: 29g | Protein: 8g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 310mg | Potassium: 869mg | Fiber: 6g | Sugar: 9g | Vitamin A: 7430IU | Vitamin C: 53mg | Calcium: 183mg | Iron: 3mg