Spicy Southwestern Vegetable Sauté Recipe - Easy & Flavorful

Spicy Southwestern Vegetable Sauté

YIELD Makes 6 servings

The staples of Southwestern cuisine are featured in this mélange of spices and savor. Adding more jalapeño peppers will certainly indulge those with a "fiery" palate.

INGREDIENTS

1 bag (16 ounces) frozen green beans 2 tablespoons water 1 tablespoon olive oil 1 medium red bell pepper, chopped 1 medium yellow summer squash or zucchini, chopped 1 jalapeño pepper,* seeded, and chopped (optional) 1/2 teaspoon ground cumin 1/2 teaspoon garlic powder 1/2 teaspoon chili powder 1/4 cup sliced green onions 2 tablespoons chopped fresh cilantro (optional) 1 tablespoon brown sugar *Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.

PREPARATION:

1. Heat large skillet over medium heat; add green beans, water and oil. Cover; cook 4 minutes, stirring occasionally.
2. Add bell pepper, squash, jalapeño pepper, if desired, cumin, garlic powder and chili powder. Cook, uncovered, stirring occasionally, 4 minutes or until vegetables are crisp-tender. Stir in green onions, cilantro, if desired, and brown sugar.

This recipe appears in: Southwestern NUTRITIONAL INFORMATION: Serving Size: 3/4 cup Sodium 110 mg Protein 2 g Fiber 2 g Carbohydrate 11 g Cholesterol <1 mg Saturated Fat <1 g Total Fat 3 g Calories from Fat 30 % Calories 67 DIETARY EXCHANGE: Fat 1/2 Vegetable 2