Tex-Mex Vegetables

• 2 cloves Garlic, Minced
• 1 whole Shallot, Minced
• 1 cup Tomatoes, Diced
• 1 cup Carrots, Diced
• 1 cup Green Pepper, Diced
• 2 teaspoons Olive Oil
• 1 Tablespoon Butter
• 1 cup Sweet Corn
• 2 Tablespoons Taco Seasoning

1. Begin by mincing the garlic and shallots and cubing the tomatoes, carrots and green peppers. Set these aside.
2. Heat two teaspoons of olive oil and one tablespoon of butter in a pan and lightly saute the garlic and onions on medium-low heat until the onions begin to turn translucent, not letting them brown.
3. Next, add the carrots and green peppers, stir well to coat the vegetables in the oil, raise the heat to medium and cook for 3-4 minutes until the carrots begin to soften. Add the corn and tomatoes and continue stirring.
4. After the tomatoes have begun to cook down, approximately 4 minutes, add two tablespoons of your favorite taco seasoning and stir well. Cook an additional 5 minutes on medium to medium-low heat. Taste the vegetables and add a dash of cayenne pepper if you want more spice.
5. This can be served as a side dish or as a meal over brown rice.

garlic, shallot, tomatoes, carrots, green pepper, olive oil, butter, sweet corn

Taken from tastykitchen.com/recipes/sidedishes/tex-mex-vegetables/ (may not work)