This is a print preview of "Mexican Veggies On Corn Bread" recipe.

Mexican Veggies On Corn Bread Recipe
by CookEatShare Cookbook

Mexican Veggies On Corn Bread
Rating: 0/5
Avg. 0/5 0 votes
 
  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

  1. This is a filling open-faced sandwich to be eaten with a fork. Serves 4-6.