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Mexican Vegetable Bowl
 
Mexican Vegetable Bowl
   
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==contributed by :==
 
==contributed by :==
 
* [http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group]
 
* [http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group]
[[category:catsrecipes]] [[Category:Lime juice Recipes]] [[Category:Red-skinned potato Recipes]] [[Category:Olive oil Recipes]] [[Category:Vegetable broth Recipes]] [[Category:Onion Recipes]] [[Category:Potato Recipes]] [[Category:Carrot Recipes]] [[Category:Garlic Recipes]] [[Category:Lime Recipes]] [[Category:Cilantro Recipes]] [[Category:Pepper Recipes]] [[Category:Corn Recipes]] [[Category:Oil Recipes]] [[Category:Water Recipes]] [[Category:Avocado Recipes]]
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[[Category:Catsrecipes]]
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[[Category:Lime juice Recipes]]
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[[Category:Red-skinned potato Recipes]]
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[[Category:Vegetable broth Recipes]]
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[[Category:Potato Recipes]]
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[[Category:Lime Recipes]]
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[[Category:Corn Recipes]]
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[[Category:Avocado Recipes]]

Revision as of 05:37, January 9, 2010

Mexican Vegetable Bowl


Serving Size  : 6

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.


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