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 AreGolden, Stirring Occasionally. Add potatoes, Broth, And water. Heat ToBoiling Over Medium-High Heat. Reduce Heat to Low; Cover And Simmer 5Minutes. 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 WithAvocado. Sprinkle With corn Chips.

contributed by :

 * Catsrecipes Y-Group