Mexican Vegetables
from Tiffany at eatathomecooks.com
Servings: 3 to 4
Calories: 220kcal
Ingredients
- 1 zucchini
- 2 carrots
- ½ green pepper
- 1 small onion
- 1 clove garlic
- 1 cup frozen corn
- 15 oz. can diced tomatoes with juice
- ½ tsp. cumin
- ½ tsp. coriander
- salt to taste
- ¼-½ cup cheddar cheese shredded, for serving
- ¼-½ 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: 220kcal | Carbohydrates: 34g | Protein: 9g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 302mg | Potassium: 1018mg | Fiber: 7g | Sugar: 12g | Vitamin A: 7564IU | Vitamin C: 53mg | Calcium: 183mg | Iron: 4mg