Southwestern Veggie Skillet

This vegetable side dish is a great alternative to beans when the main dish has a south-of-the-border flair! I have made this with canned ingredients, but the fresh ingredients taste much better!

Step: 1

Heat olive oil in a large skillet over medium heat; cook and stir onion in hot oil until tender, 5 to 10 minutes. Stir zucchini and yellow squash into onion; cook until slightly tender, about 3 minutes. Add corn; cook for 1 minute.

Step: 2

Stir tomatoes and garlic into onion mixture; cook and stir until heated through, about 3 minutes. Season with cumin, salt, and pepper. Cook to desired doneness, 5 to 10 more minutes. Sprinkle in cilantro; stir until wilted. Remove from heat and squeeze lime over mixture.

Per Serving: 60 calories; protein 1.9g; carbohydrates 9g; fat 2.7g; sodium 35.2mg.

Getting stay in and cook your food instead of dining out is already a process in the best direction if you’re more point on eating healthier. There’s no best way to know precisely what’s happen into the food you’re eat than by making it homemade Mastering the main dish is only half the battle , like that . And once you’ve perfected your chicken, steak, or fish, that is time to turn your attention to the ever- focusing side dishes.

A side dish can easily make down of your health goals, as sweetness , sodium, fat, and calories can all get than high quickly if you’re not careful . But with our good practise of cook on side dish recipes, you won’t ever run into that problem .