Mexican Vegetables

• 2 Tbsp. vegetable oil
• 2 c. onion, chopped
• 2 cloves garlic, minced
• 3 carrots, sliced
• 1 medium zucchini, sliced
• 1 green pepper, diced
• 2 c. corn, fresh or frozen
• 2 c. tomatoes, undrained and chopped
• 1 tsp. ground cumin
• 1 tsp. ground coriander
• 1 Tbsp. fresh cilantro, chopped
• salt and cayenne to taste
• additional tomato juice, if desired
• 1 c. sour cream
• 1 c. grated Monterrey Jack or cheddar cheese, grated

1. In large skillet, saute the onions and garlic in the oil for 5 minutes.
2. Add the carrots; cover the pan and saute for another 5 minutes, stirring occasionally.
3. Stir in the remaining vegetables and seasonings and cook on low heat until the vegetables are just tender.
4. The mixture should be saucy; add more tomato juice, if necessary.
5. Serve over hot cornbread and top with sour cream or cheese.

vegetable oil, onion, garlic, carrots, zucchini, green pepper, corn, tomatoes, ground cumin, ground coriander, fresh cilantro, salt, tomato juice, sour cream, grated monterrey

Taken from www.cookbooks.com/Recipe-Details.aspx?id=55937 (may not work)