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Full Online Book HomeLearning KitchenMexican And Hispanic - Vegetable - Mexican-style Vegetbale Saute
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Mexican And Hispanic - Vegetable -  Mexican-style Vegetbale Saute Post by :Beatlover Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1637

Click below to download : Mexican And Hispanic - Vegetable - Mexican-style Vegetbale Saute (Format : PDF)

Mexican And Hispanic - Vegetable - Mexican-style Vegetbale Saute

1 medium avocado
1 tbsp. fresh lime juice
2 tbsp. pumpkin seeds or sunflower seeds
1 tbsp. garlic-flavored oil
5 large cloves garlic -- minced
1 hot chile pepper -- minced
1 medium bell pepper (yellow, red or orange) -- julienne strips
1 cup summer squash -- thinly sliced
1/2 cup frozen corn kernels -- thawed
1 tsp. ground cumin
1 tsp. Mexican oregano -- crumbled
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1/4 cup cilantro -- coarsely chopped


Peel and seed the avocado and cut it into chunks. Toss with the lime juice and cover tightly. Set aside.

Toast the seeds in a dry cast-iron skillet over low heat until lightly brown and nutty, about 5 minutes. Watch closely so they don't burn. They will pop as they toast. Shake the pan as they are toasting. Pour them out when done.

Add the oil to a skillet over medium-high heat. Add the onion and garlic and saute for 2 minutes. Add chile. Cook for another minute or so. Add the peppers and squash, stirring constantly. Continue to saute for several minutes, until vegetables are tender. Add corn, cumin and Mexican oregano and saute for 1 minute, just until the vegetables are done. Add the salt. Stir in the avocado and remove from heat. Add black pepper and cilantro. Add salt, if necessary. Serve immediately, garnished with the seeds and some fat-free sour cream.

Serving Ideas : basmati rice or tortillas
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