Spicy Southwestern Vegetable Sauté
the Editors of Publications International, Ltd.
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.
Yield
Makes 6 servings
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 |
*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
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.
Nutritional Information
| Serving Size: | 3/4 cup |
| Calories | 67 |
| Calories from Fat | 30 % |
| Total Fat | 3 g |
| Saturated Fat | <1 g |
| Cholesterol | <1 mg |
| Carbohydrate | 11 g |
| Fiber | 2 g |
| Protein | 2 g |
| Sodium | 110 mg |
Dietary Exchange
| Vegetable | 2 |
| Fat | 1/2 |
Check out more recipes for Southwestern
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