Mexican Vegetables - cooking recipe

Ingredients

2 Tbsp. vegetable oil
2 c. onion, chopped
2 cloves garlic, minced
3 carrots, sliced
1 medium zucchini, sliced
1 green pepper, diced
2 c. corn, fresh or frozen
2 c. tomatoes, undrained and chopped
1 tsp. ground cumin
1 tsp. ground coriander
1 Tbsp. fresh cilantro, chopped
salt and cayenne to taste
additional tomato juice, if desired
1 c. sour cream
1 c. grated Monterrey Jack or cheddar cheese, grated

Preparation

In large skillet, saute the onions and garlic in the oil for 5 minutes.
Add the carrots; cover the pan and saute for another 5 minutes, stirring occasionally.
Stir in the remaining vegetables and seasonings and cook on low heat until the vegetables are just tender.
The mixture should be saucy; add more tomato juice, if necessary.
Serve over hot cornbread and top with sour cream or cheese.