Mexican Veggies On Corn Bread Recipe
Servings: 4
Ingredients
- 2 tbsp. vegetable oil
- 2 c. minced onions
- 2 garlic cloves, chopped
- 3 carrots, cut into half moons
- 1 med. zucchini, cut into half moons
- 1 green pepper, diced
- 2 c. corn, fresh or possibly frzn
- 2 c. undrained canned tomatoes, minced
- 1 teaspoon grnd cumin
- 1 teaspoon grnd coriander
- 1 tbsp. minced fresh cilantro (optional)
- Salt & cayenne to taste
- Additional tomato juice, if needed
- Corn Bread
- 1 c. lowfat sour cream or possibly 1 c. grated Monterey Jack or possibly Cheddar cheese (3 ounce.)
Directions
- This is a filling open-faced sandwich to be eaten with a fork. Serves 4-6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 466g | |
| Recipe makes 4 servings | |
| Calories 320 | |
| Calories from Fat 175 | 55% |
| Total Fat 19.99g | 25% |
| Saturated Fat 7.51g | 30% |
| Trans Fat 0.18g | |
| Cholesterol 30mg | 10% |
| Sodium 508mg | 21% |
| Potassium 919mg | 26% |
| Total Carbs 33.39g | 9% |
| Dietary Fiber 6.5g | 22% |
| Sugars 13.91g | 9% |
| Protein 6.19g | 10% |
