Mexican Vegetables on Cornbread
Food.com
Food.com
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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

Instructions

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