Mexican Vegetable Bowl

Mexican Vegetable Bowl

Serving Size : 6

4         teaspoons  olive oil 3         medium onions -- chopped 2         medium carrots -- sliced 2         cloves  garlic -- crushed 1         jalape�o pepper -- seeded and minced 12      ounces  red potatoes -- scrubbed and diced 1         (14.5-ounce) can  vegetable broth 4         cups  water 2         cups  frozen corn -- thawed 1/2      teaspoon  lime zest 1/3      cup  fresh lime juice 1          cup  loosely packed chopped cilantro 1          Haas avocado -- diced baked, broken corn chips -- for garnish

Heat oil in a Dutch oven over medium-high heat until hot. Add onions, carrots, garlic, and jalape�o and cook 15 minutes or until vegetables are golden, stirring occasionally. Add potatoes, broth, and water. Heat to boiling over medium-high heat. Reduce heat to low; cover and simmer 5 minutes. Add corn; cover and simmer 5 minutes or until potatoes are tender. Stir in lime zest and juice and cilantro. Ladle into 6 bowls; top with avocado. Sprinkle with corn chips.

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 * Catsrecipes Y-Group