Mexican Vegetables Recipe
Colorful, hearty and spicy.
Preparation time: 35 minutes
Sauté in a pot for 5 minutes:
2 tablespoons canola or sunflower oil
2 cups onions, cut into crescents
2 cloves garlic, peeled and minced
1½ cups zucchini, cut into rounds
1½ cups red or green bell peppers, cubed
2 cups fresh or canned diced tomatoes (be sure to save the juice)
2 cups fresh or frozen corn, thawed
2 cups cooked kidney beans (canned or fresh)
1 tablespoon powdered cumin
1 tablespoon ground coriander
1½ tablespoons chile powder
1 large pinch cayenne
2 teaspoons salt (or to taste)
Mix all ingredients. Simmer until vegetables are soft. Thin with juice from the tomatoes, until it is the consistency of stew.
Serving ideas: Serve with Poppyseed Cornbread and Mexican Rice. For a dairy option, you can serve with grated cheese and sour cream.
For a spicier dish, add your favorite salsa to the stew.
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