MEXICAN VEGETABLE SAUTÃ‰
Makes 4 servings
Each serving equals one and one half servings
Starchy and squash-type vegetables may be varied according to the seasons.
2 Tbsp vegetable oil
Â½ cup onions, chopped
2 cloves garlic, peeled, halved and thinly sliced
2 fresh Jalapeno chilies, seeded and cut into thin strips
1Â½ cups cooked plantains, peeled and diced
1Â½ cups zucchini, diced
Â½ cup whole kernel corn
1 Tbsp fresh cilantro, chopped
Heat oil in a large skillet; sautÃ© 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; sautÃ© 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.