Mexican Ratatouille

Today I was searching the internet for a Mexican-Vegetable side dish and was very disappointed.  I mean, of course they had refried beans and rice but nothing with a lot of vegetables so I decided to make this Mexican Ratatouille!  I planned to use it with whole grain rice (and actually cooked some to go with it) but this was delicious on its own...maybe I will add it to the rice tomorrow for lunch.  It is so simple to make.  Rocco, my 8 year old, said, "This is so good!  I didn't think I liked these vegetables!"

Ingredients:

1/2 Vidalia Onion (chopped)

1 Zucchini (chopped)...I quartered it and sliced it

1 Yellow Squash (chopped same as the zucchini)

1 clove of garlic (minced)

1 cob of corn (about 1 cup if using frozen)

1 can of black beans (drained and rinsed)

2 tomatoes (seeded and diced)

1 jalapeno pepper (finely diced)

1 tablespoon of salt (divided)

1 1/2 tablespoon Mexican oregano

1/2 tablespoon garlic powder

1/2 teaspoon crushed red pepper

1/2 tablespoon cumin

Cracked black pepper

1 tablespoon butter and olive oil

2 tablespoons fresh cilantro 

Step 1:  Salte onions, garlic, and jalapeno in butter and olive oil for about 3 minutes on Medium Low heat.  Season with part of the salt.

Step 2:  Add corn, squash, and zucchini and cook about 4 minutes.  Season with all the seasonings listed above. (except cilantro)

Step 3:  Add black beans and tomatoes to heat through.  Taste to see if  the seasoning is right. Top with fresh cilantro.

Be sure not to over cook...you want the vegetables al dente not soggy and watery.

And there you have it!!  A easy and healthy side dish for a Mexican dinner!

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