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    You are in: Home / Recipes / Mexican Vegetables on Cornbread Recipe
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    Mexican Vegetables on Cornbread

    Mexican Vegetables on Cornbread. Photo by justcallmetoni

    1/1 Photo of Mexican Vegetables on Cornbread

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Ms*Bindy's Note:

    This is a filling for an open-faced sandwich. The recipe is from "New Recipes from Moosewood Restaurant"

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    Units: US | Metric


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

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    Ratings & Reviews:

    • on October 07, 2005


      This was a quick meal to pull together and yielded lots of flavor on the plate. As a shortcut I served mine on polenta instead of cornbread - fewer tools, less cooking time. I also used vegetable broth with just 1 tablespoon of oil to make this dish even lighter. The cilantro garnish was perfect in rounding out the flavors. Next time I think i will add some beans -- black, pink or red -- to give this delicious meal a little protein. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Mexican Vegetables on Cornbread

    Serving Size: 1 (289 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 240.7
    Calories from Fat 76
    Total Fat 8.5 g
    Saturated Fat 1.1 g
    Cholesterol 0.0 mg
    Sodium 208.5 mg
    Total Carbohydrate 41.7 g
    Dietary Fiber 7.1 g
    Sugars 12.7 g
    Protein 5.9 g

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