Mexican Vegetables Recipe
Colorful, hearty and spicy.

Preparation time: 35 minutes
Cooking time: 15-20 minutes

 

Serves: 6
All Year

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


Facebook Like Follow pinterest email bookmark View more choices


Please send us a Question for more information:

Name:

Email:  






Subscribe

Receive monthly news and inspiration.






Vegetarian Recipe Collection

Global Kitchen
Create Healthy, Flavorful Meals with an International Flair



BE INSPIRED

Online Programs
Ananda Virtual Community

Subscribe to our Enotes

Sign up for free YouTube facebook

The Expanding Light Retreat

YouTube facebook

The Ananda School of Yoga and Meditation

yogananda