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Vegetable Fiesta Skillet Supper

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Vegetable Fiesta Skillet Supper
  • Prep Time 25 min
  • Total Time 25 min
  • Servings 6
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Looking for warm hearty dish for supper? Then check out this vegetable skillet recipe that is ready in just 25 minutes!

Ingredients

1
cup chopped carrots
1/2
cup chopped onion
1
small zucchini, halved lengthwise, cut into 1/4- inch-thick slices (3/4 cup)
1
small yellow summer squash, halved lengthwise, cut into 1/4-inch-thick slices (3/4 cup)
1
(15 1/2 or 15-oz.) can kidney beans, drained, rinsed
1
(11-oz.) can vacuum-packed whole kernel corn with red and green peppers, undrained
1
(8-oz.) can tomato sauce
1/2
cup medium chunky-style picante sauce
1/4
cup water
4
teaspoons taco seasoning mix (half of 1 1/4-oz. pkg.)
4
oz. (1 cup) shredded Cheddar cheese

Directions

  • 1 Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add carrots and onion; cook and stir 8 to 10 minutes or until vegetables are crisp-tender, adding 2 to 3 tablespoons water if necessary to prevent sticking.
  • 2 Stir in all remaining ingredients except cheese. Bring to a boil. Reduce heat to medium-low; cover and simmer 5 to 7 minutes, stirring once. Remove from heat. Sprinkle with cheese. Cover; let stand until cheese is melted.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cup
Calories
230
(
Calories from Fat
60
)
Daily Value
Total Fat
7g
11%
(
Saturated Fat
4g
20%
)
Cholesterol
20mg
7%
Sodium
1090mg
45%
Total Carbohydrate
31g
10%
(
Dietary Fiber
6g
24%
,
Sugars
10g
)
Protein
11g
Daily Value*:
Vitamin A
130%
130%
Vitamin C
25%
25%
Calcium
20%
20%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 1 1/2 Other Carbohydrate; 1 1/2 Vegetable; 1/2 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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