"Delicious combo of fresh veggies, with spices and queso. You can add other veggies to this such as carrots and corn. Top with sour cream and salsa if desired."
Directions
1. Heat the vegetable oil in a skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add zucchini, yellow squash, and chayote. Cover, stirring occasionally, until the vegetables are tender, about 5 minutes. Add the chopped jicama; cover and cook 3 minutes. Stir in the tomatoes, chili powder, cumin, cayenne, salt, and pepper. Cover and let cook for 2 minutes.
2. Remove from heat and stir in the shredded cheese. Serve immediately.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (410g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 290 | ||
Calories from Fat: 103 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.5g | 15 % | |
Saturated Fat 5.4g | 27 % | |
Monounsaturated Fat 4g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 29.7mg | 9 % | |
Sodium 235.6mg | 8 % | |
Potassium 978.1mg | 26 % | |
Total Carbohydrate 37.7g | 11 % | |
Dietary Fiber 6.7g | 27 % | |
Sugars, other 31g | ||
Protein 13.9g | 20 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 290
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