Vegetable Fiesta Skillet Supper

Looking for warm hearty dish for supper? Then check out this vegetable skillet recipe that is ready in just 25 minutes!

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  • prep time 25 min
  • total time 25 min
  • ingredients 11
  • servings 6
 

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cup
Calories
230
(
Calories from Fat
60),
% Daily Value
Total Fat
7g
7%
(Saturated Fat
4g,
4%
),
Cholesterol
20mg
20%;
Sodium
1090mg
1090%;
Total Carbohydrate
31g
31%
(Dietary Fiber
6g
6%
  Sugars
10g
10%
),
Protein
11g
11%
;
% Daily Value*:
Vitamin A
130%;
Vitamin C
25%;
Calcium
20%;
Iron
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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