Mexican Veggies On Corn Bread Recipe

• 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.)

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

vegetable oil, onions, garlic, carrots, zucchini, green pepper, corn, tomatoes, grnd cumin, grnd coriander, fresh cilantro, salt, tomato juice, bread, sour cream

Taken from cookeatshare.com/recipes/mexican-veggies-on-corn-bread-55877 (may not work)