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Mexican Vegetables on Cornbread

Ingredients

  • 2 zucchini
  • 4 carrots
  • 1 green pepper
  • 1 onion
  • 2 cloves garlic
  • 2 cups frozen corn
  • 2 cans diced tomatoes with juice only 1 can made it into the photo
  • 1 tsp. cumin
  • 1 tsp. coriander
  • salt
  • 1 recipe Cornbread

Instructions

  • Chop all the veggies.
  • Saute the onion and garlic in a large skillet.
  • Add in the carrots and saute for a few minutes, covering to cook for about 5 minutes.
  • Add in the other veggies and seasonings and let it cook until the veggies are tender.
  • Serve hot over cornbread with shredded cheese and sour cream.