Aztec Vegetables Recipe

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Aztec Vegetables Recipe
Aztec Vegetables Recipe photo by Taste of Home
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Aztec Vegetables Recipe

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Publisher Photo
Demonstrator Lesa Newman offers this tasty side dish that incorporates fresh produce from the fall harvest.—Taste of Home Cooking School
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1 cup chopped onion
  • 1 tablespoon canola oil
  • 1 small zucchini, halved lengthwise and sliced 1/4 inch thick
  • 1 small yellow squash, halved lengthwise and sliced 1/4 inch thick
  • 1 cup frozen cut green beans
  • 1 medium green pepper, diced
  • 2 cups fresh or frozen corn
  • 1 can (14-1/2 ounces) Mexican stewed tomatoes
  • 1/2 teaspoon dried oregano

Directions

In a large skillet over medium heat, cook onions in oil until almost tender. Add the squash, beans and pepper. Cook 5 minutes, stirring often Add remaining ingredients and simmer for 10 minutes, stirring occasionally or until heated through. Yield: 6-8 servings.
Originally published as Aztec Vegetables in Taste of Home Cooking School Collection Fall 2003, p9

Nutritional Facts

1 each: 85 calories, 2g fat (0 saturated fat), 0 cholesterol, 190mg sodium, 16g carbohydrate (6g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 1 starch.

  • 1 cup chopped onion
  • 1 tablespoon canola oil
  • 1 small zucchini, halved lengthwise and sliced 1/4 inch thick
  • 1 small yellow squash, halved lengthwise and sliced 1/4 inch thick
  • 1 cup frozen cut green beans
  • 1 medium green pepper, diced
  • 2 cups fresh or frozen corn
  • 1 can (14-1/2 ounces) Mexican stewed tomatoes
  • 1/2 teaspoon dried oregano
  1. In a large skillet over medium heat, cook onions in oil until almost tender. Add the squash, beans and pepper. Cook 5 minutes, stirring often Add remaining ingredients and simmer for 10 minutes, stirring occasionally or until heated through. Yield: 6-8 servings.
Originally published as Aztec Vegetables in Taste of Home Cooking School Collection Fall 2003, p9

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habenaroman User ID: 7905288 233282
Reviewed Sep. 22, 2015

"Very good, quick, simple."

MY REVIEW
xlsalbums User ID: 5254917 144688
Reviewed Jul. 26, 2014

"Very good and lots of different veggies. You could serve this with a lot of meals!!"

MY REVIEW
JTayFil User ID: 6198875 181723
Reviewed Oct. 9, 2011

"This was an excellent dish with alot of flavor. I used diced tomatoes with green chiles and served it with boneless ribs and steamed basmati rice. It had some nice heat. I will definitely turn to this recipe when I have zucchini and summer squash to use. I loved the combination with corn and green peppers, and it was super easy to prepare. Thanks TOH for another great recipe!"

MY REVIEW
Isolda User ID: 2915263 100754
Reviewed Jan. 29, 2010

"easy, tasty, and this dish goes with a variety of main dishes, especially southwestern and Mexican, but also southern."

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