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Mexican Vegetables on Cornbread

Mexican Vegetables on Cornbread

Mexican Vegetables on Cornbread is :

gluten free , dairy free , lacto ovo vegetarian , vegan

By
Prep Time: minutes
Cook time: minutes
Total time: 45 minutes
Yield: 4 Servings
Tags: Vegan
Health Score: 93 %

Ingredients:

2 cans

canned tomatoes
4

carrots
1 tsp

coriander
1 tsp

cumin
2 cups

frozen corn
2 cloves

garlic
1

green bell pepper
1

onion
some

salt
2

zucchini

Instructions:

  1. Chop all the veggies.

  2. Saute the onion and garlic in a large skillet.

  3. Add in the carrots and saute for a few minutes, covering to cook for about 5 minutes.

  4. Add in the other veggies and seasonings and let it cook until the veggies are tender.

  5. Serve hot over cornbread with shredded cheese and sour cream.

Wine Pairing :

  • riesling
  • sparkling wine
  • zinfandel

Riesling, Sparkling Wine, and Zinfandel are my top picks for Southern. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare.