Aztec Vegetables

Name: Aztec Vegetables
Ingredients: 1 cup chopped onion; 1 tablespoon canola oil; 1 small zucchini, halved lengthwise and sliced 1/4 inch thick; 1 small yellow squash, halved lengthwise and sliced 1/4 inch thick; 1 cup frozen cut green beans; 1 medium green pepper, diced; 2 cups fresh or frozen corn; 1 can (14-1/2 ounces) Mexican stewed tomatoes; 1/2 teaspoon dried oregano

9 ingredients

1 steps

Ingredients

1 cup chopped onion
1 tablespoon canola oil
1 small zucchini, halved lengthwise and sliced 1/4 inch thick
1 small yellow squash, halved lengthwise and sliced 1/4 inch thick
1 cup frozen cut green beans
1 medium green pepper, diced
2 cups fresh or frozen corn
1 can (14-1/2 ounces) Mexican stewed tomatoes
1/2 teaspoon dried oregano

Directions

1

In a large skillet over medium heat, cook onions in oil until almost tender. Add the squash, beans and pepper. Cook 5 minutes, stirring often Add remaining ingredients and simmer for 10 minutes, stirring occasionally or until heated through.