Mexican Vegetable Sauce

[Guest guest]

* Exported from MasterCook *

 

Mexican Vegetable Sauce

 

Recipe By : The McDougall Program, John and Mary McDougall p247

Serving Size : 6 Preparation Time :0:15

Categories : Beans And Legumes Sauces And Marinades

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 yellow onion -- chopped

1 carrot -- scrubbed

cut in half then sliced

1 stalk celery -- chopped

1 green pepper -- chopped

6 scallions -- chopped

(use green part too)

1 clove garlic -- crushed

1/2 cup water

2 cups cooked and drained pinto beans

OR 16 ounces canned low sodium

water packed pinto beans -- drained and rinsed

1 zucchini -- chopped

1 1/2 cups frozen corn kernels

1/4 cup chopped canned green chiles

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon dried oregano

1/8 teaspoon cayenne

1/4 cup water

 

SERVINGS: 6-8. PREPARATION TIME: 15 minutes. COOKING TIME: 30 minutes

(cooked beans needed).

 

This can be served over brown rice or potatoes, or used to fill a burrito

shell and garnished with chopped tomatoes, chopped green onions, shredded

lettuce, alfalfa sprouts, and your favorite salsa.

 

Sauté the first six ingredients in 1/2 cup of water for 10 minutes. Add

the remaining ingredients, with the additional 1/4 cup of water, and mix

carefully. Bring to a boil, reduce heat, and cook over medium-low heat for

20 minutes, stirring occasionally.

 

- - - - - - - - - - - - - - - - - -