Aztec Vegetables Food

AZTEC VEGETABLES

Aztec Vegetables image

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

Ingredients

1 cup chopped onion
1 tablespoon canola oil
1 small zucchini, halved lengthwise and sliced 1/4 inch thick
1 small yellow squash, halved lengthwise and sliced 1/4 inch thick
1 cup frozen cut green beans
1 medium green pepper, diced
2 cups fresh or frozen corn
1 can (14-1/2 ounces) Mexican stewed tomatoes
1/2 teaspoon dried oregano

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

Traditional Vegetarian Aztec Soup image

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

Ingredients

2 cloves of finely chopped garlic
2 cups of chopped onions
2 -4 chopped canned california chilies (Aneheim)
4 cups chopped tomatoes (pera or roma)
4 teaspoons butter
1 cup of any type tomato sauce
8 cups of rich vegetable stock
1 teaspoon green or red taco sauce (hot or mild)
1/2 teaspoon white pepper
1 teaspoon sugar
24 corn tortillas, cut into 3/8 strips and fried in hot oil until crisp
1/2 pint sour cream
6 ripe avocados
1/2 cup chopped onion
1 cup of white crumbly fresh mexican style cheese or 1 cup shredded cheddar cheese

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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