Spicy Southwestern Vegetable Sauté
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Spicy Southwestern Vegetable Sauté
YIELD Makes 6 servings
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The staples of Southwestern cuisine are featured in this mélange of spices and savor. Adding more jalapeño peppers will certainly indulge those with a "fiery" palate.
INGREDIENTS
| 1 | bag (16 ounces) frozen green beans |
| 2 | tablespoons water |
| 1 | tablespoon olive oil |
| 1 | medium red bell pepper, chopped |
| 1 | medium yellow summer squash or zucchini, chopped |
| 1 | jalapeño pepper,* seeded, and chopped (optional) |
| 1/2 | teaspoon ground cumin |
| 1/2 | teaspoon garlic powder |
| 1/2 | teaspoon chili powder |
| 1/4 | cup sliced green onions |
| 2 | tablespoons chopped fresh cilantro (optional) |
| 1 | tablespoon brown sugar |
PREPARATION:
- Heat large skillet over medium heat; add green beans, water and oil. Cover; cook 4 minutes, stirring occasionally.
- Add bell pepper, squash, jalapeño pepper, if desired, cumin, garlic powder and chili powder. Cook, uncovered, stirring occasionally, 4 minutes or until vegetables are crisp-tender. Stir in green onions, cilantro, if desired, and brown sugar.
This recipe appears in:
Southwestern
NUTRITIONAL INFORMATION:
| Serving Size: | 3/4 cup |
| Sodium | 110 mg |
| Protein | 2 g |
| Fiber | 2 g |
| Carbohydrate | 11 g |
| Cholesterol | <1 mg |
| Saturated Fat | <1 g |
| Total Fat | 3 g |
| Calories from Fat | 30 % |
| Calories | 67 |
DIETARY EXCHANGE:
| Fat | 1/2 |
| Vegetable | 2 |
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