Mexican Vegetables on Cornbread

Recipe by MsBindy
READY IN: 30mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

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