Spicy Southwestern Vegetable Sauté
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.
Makes 6 servings
|1||bag (16 ounces) frozen green beans|
|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|
*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
- 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.
|Serving Size:||3/4 cup|
|Saturated Fat||<1 g|
|Total Fat||3 g|
|Calories from Fat||30 %|
Check out more recipes for Southwestern