Tex-Mex Vegetables

1. 1

   Begin by mincing the garlic and shallots and cubing the tomatoes, carrots and green peppers. Set these aside.

2. 2

   Heat two teaspoons of olive oil and one tablespoon of butter in a pan and lightly saute the garlic and onions on medium-low heat until the onions begin to turn translucent, not letting them brown.

3. 3

   Next, add the carrots and green peppers, stir well to coat the vegetables in the oil, raise the heat to medium and cook for 3-4 minutes until the carrots begin to soften. Add the corn and tomatoes and continue stirring.

4. 4

   After the tomatoes have begun to cook down, approximately 4 minutes, add two tablespoons of your favorite taco seasoning and stir well. Cook an additional 5 minutes on medium to medium-low heat. Taste the vegetables and add a dash of cayenne pepper if you want more spice.

5. 5

   This can be served as a side dish or as a meal over brown rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.