Mexican Vegetables On Cornbread

More from this source
Food.com
Nutrition per serving    (USDA % daily values)
CAL
233
FAT
27%
CHOL
0%
SOD
19%

Comments

Add a comment

Ingredients for 4 servings

3 carrots , cut into half-moons

2 cups onions , chopped

1 teaspoon ground cumin

additional tomato juice , if needed

2 tablespoons vegetable oil

cayenne

2 cups undrained canned tomatoes , chopped

2 garlic cloves , minced

1 green pepper , diced

1 teaspoon ground coriander

2 cups corn , fresh or frozen

salt

1 tablespoon fresh cilantro , chopped (optional)

1 medium zucchini , cut into half-moons

You might also like

Blueberry Cornbread
The Year In Food
Cranberry Maple Skillet Cornbread
Cookie and Kate
Cornbread
Homesick Texan
Corn Bread With Cheddar, Jalapeno And Green Onions
smitten kitchen
Chicken Pot Pie With Corn-Bread Crust
Cristina Ferrare
Cast Iron Cornbread
Sprouted Kitchen
Cornbread & Chorizo Stuffing
Handle the Heat
Cornbread
Pamela Salzman
Skillet Cornbread With Honey-Butter Glaze
Foodess
Chili And Cornbread Cups Recipe
Food Republic