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Aztec Vegetables

Total Time

Prep/Total Time: 25 min.

Makes

6-8 servings

Demonstrator Lesa Newman offers this tasty side dish that incorporates fresh produce from the fall harvest.—Taste of Home Cooking School

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

  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.

Nutrition 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.

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