Mexican Vegetables Recipe
Colorful, hearty and spicy.

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

Add:
    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.

Variation:
For a spicier dish, add your favorite salsa to the stew.

More recipes

• Plain Quinoa Recipe
• Plain Rice Recipe