Spicy Southwestern Vegetable Sauté

by the Editors of Publications International, Ltd.

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Publications International, Ltd., the Editors of.  "Spicy Southwestern Vegetable Sauté."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/spicy-southwestern-vegetable-saute-recipe.htm>  04 December 2008.

Spicy Southwestern Vegetable Sauté Photo
Spicy Southwestern Vegetable Sauté
Yield: Makes 6 servings
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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.
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



Preparation:
1.
Heat large skillet over medium heat; add green beans, water and oil. Cover; cook 4 minutes, stirring occasionally.

2.
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
Sodium 110 mg
Protein 2 g
Fiber 2 g
Carbohydrate 11 g
Cholesterol <1 mg
Saturated Fat <1 g
Total Fat 3 g
Calories from Fat 30 %
Calories 67
Dietary Exchange:
Fat 1/2
Vegetable 2


This recipe appears in: Southwestern