Aztec Vegetables Food
AZTEC VEGETABLES
Demonstrator Lesa Newman offers this tasty side dish that incorporates fresh produce from the fall harvest.-Taste of Home Cooking School
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- In a large skillet over medium heat, cook onions in oil until almost tender. Add the squash, beans and pepper. Cook 5 minutes, stirring often Add remaining ingredients and simmer for 10 minutes, stirring occasionally or until heated through.
Nutrition Facts : Calories 85 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 190mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
TRADITIONAL VEGETARIAN AZTEC SOUP
This is my interpretation of an old traditional Aztec recipe. It is a hearty and delicious soup. The Avacadoes make it irresistable!
Provided by Chef eclectic
Categories Onions
Time 1h45m
Yield 12 cups, 9-11 serving(s)
Number Of Ingredients 15
Steps:
- Brown garlic, onion and tomato with margarine in a stock pot.
- Add tomato sauce, vegetable stock, chiles, pepper, sugar and taco sauce. Simmer for 1 hour.
- To assemble soup put a handful of tortilla strips in a large open soup bowl, top with 4 or 5 thin avacado wedges, chopped fresh onion and Mexican ranch style crumbly cheese (or Cheddar). Ladle in hot soup and top with a spoonful of sour cream.
- Serves a big hungry family!
Nutrition Facts : Calories 533.2, Fat 31.9, SaturatedFat 9.5, Cholesterol 23.8, Sodium 339.8, Carbohydrate 57.7, Fiber 15.5, Sugar 7.8, Protein 12.2
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