Mexican Vegetables on Cornbread

Mexican Vegetables on Cornbread

Time: 30 mins

Ingredients

• 2 tablespoons vegetable oil
• 2 cups onions, chopped
• 2 garlic cloves, minced
• 3 carrots, cut into half-moons
• 1 medium zucchini, cut into half-moons
• 1 green pepper, diced
• 2 cups corn, fresh or frozen
• 2 cups undrained canned tomatoes, chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 tablespoon fresh cilantro, chopped (optional)
• salt
• cayenne
• additional tomato juice, if needed

Directions

• 1 In a large skillet, saute the onions and garlic in oil for 5 minutes.
• 2 Add the carrots, cover, and saute for 5 more minutes, stirring occasionally.
• 3 Stir in the remaining vegetables and seasonings and cook on low heat until vegetables are just tender.
• 4 The mixture should be saucy; add more tomato juice if necessary.
• 5 Serve over hot corn bread and top with sour cream or cheese.

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