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MEXICAN VEGETABLE SAUTÉ

Makes 4 servings
Each serving equals one and one half servings

Starchy and squash-type vegetables may be varied according to the seasons.

Ingredients
2 Tbsp vegetable oil
½ cup onions, chopped
2 cloves garlic, peeled, halved and thinly sliced
2 fresh Jalapeno chilies, seeded and cut into thin strips
1½ cups cooked plantains, peeled and diced
1½ cups zucchini, diced
½ cup whole kernel corn
1 Tbsp fresh cilantro, chopped


Heat oil in a large skillet; sauté onion, elephant garlic and chilies over medium-low heat for 3 to 5 minutes, or till garlic is tender (do not allow vegetables to burn)

Add potatoes and squash; sauté 5-10 minutes more or till squash is tender.

Add corn and cilantro; season to taste.

Cook until warmed through.


Nutrition information per serving: Calories 147, Protein 3g, Fat 5g, Calories From Fat 26%, Cholesterol 0mg, Carbohydrates 27g, Fiber 3g, Sodium 33mg.

Source: Frieda’s
 

 

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