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.