Mexican Vegetables on Cornbread

READY IN: 30mins
Recipe by MsBindy

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

Top Review by justcallmetoni

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!

Ingredients Nutrition


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

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