Mexican Vegetables on Cornbread

You can never have too many Southern recipes, so give Mexican Vegetables on Cornbread a try. This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe serves 4 and costs $1.43 per serving. One portion of this dish contains approximately 5g of protein, 1g of fat, and a total of 144 calories. 99 people were impressed by this recipe. It works well as a budget friendly side dish. A mixture of zucchini, carrots, onion, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Eat at Home Cooks. Overall, this recipe earns a super spoonacular score of 99%. Users who liked this recipe also liked One Soup, Two Ways: Chunky Vegetables and Cream Of Vegetables, Buttermilk Cornbread and Sage Stuffing, and Chili Pie with Green Chile and Cheddar Cornbread Crust.

Mexican Vegetables on Cornbread

Serves : 4

Preparation Time : min      Cooking Time : min

Ingredients

• 2 cans diced tomatoes with juice (only 1 can made it into the photo)
• 4 carrots
• 1tsp. coriander
• 1 tsp. cumin
• 2 cups frozen corn
• 2 cloves garlic
• 1 green pepper
• 1 onion
• salt
• 2 zucchini