Mexican Vegetables Recipes
MEXICAN VEGGIES
Patricia Mickelson of San Jose, California came up with this oh-so-easy, colorful combination while looking for a veggie side dish to complement her Mexican dinners. Corn, zucchini, salsa and fresh, crunchy flavor make this recipe a keeper!
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 2 servings.
Number Of Ingredients 3
Steps:
- Place 1 in. of water in a small saucepan; add zucchini and corn. Bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until zucchini is almost tender. Drain. Stir in salsa; heat through.
Nutrition Facts : Calories 70 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 284mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges
MEXICAN VEGETABLES
Provided by Marian Burros
Categories dinner, weekday, main course
Time 20m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Chop whole onion.
- Heat nonstick skillet until it is very hot; reduce heat to medium-high, and add oil. Saute onion until it begins to soften.
- Wash, trim and slice zucchini into 1/4-inch-thick rounds. Add to onion after onion has softened, and continue to stir-fry.
- Wash, trim and seed green pepper and jalapeno; chop green pepper and mince jalapeno, and add to vegetables as they cook.
- Wash, trim and coarsely cube tomatoes. When vegetables have softened, stir in the tomatoes and season. Simmer a few minutes longer, and serve over polenta (see below). If there is not enough liquid, add a few tablespoons of water.
Nutrition Facts : @context http, Calories 238, UnsaturatedFat 5 grams, Carbohydrate 43 grams, Fat 6 grams, Fiber 12 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 191 milligrams, Sugar 25 grams
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