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Mexican Vegetables on Cornbread

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“This is a filling for an open-faced sandwich. The recipe is from "New Recipes from Moosewood Restaurant"”
READY IN:
30mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large skillet, saute the onions and garlic in oil for 5 minutes.
  2. Add the carrots, cover, and saute for 5 more minutes, stirring occasionally.
  3. Stir in the remaining vegetables and seasonings and cook on low heat until vegetables are just tender.
  4. The mixture should be saucy; add more tomato juice if necessary.
  5. Serve over hot corn bread and top with sour cream or cheese.

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