Cheesy Spanish vegetable stir fry is a favorite recipe of mine, and the leftover recipe, chicken tortilla soup, is one of my husband’s favorites. Spanish vegetable stir fry is a vegetarian recipe, perfect for Meatless Mondays. It creates anywhere from 7 to 8 cups of food, roughly 4 servings for adult portions.
- 1 Tbs Garlic
- 1 Tbs Sea Salt
- ½ cup Olive Oil
- ½ cup water or vegetable broth
- ½ Tbs Cayenne Pepper
- 7 oz can Chopped Green Chiles
- 11 oz can Southwest/ Spanish/Fiesta Corn
- ½ medium white onion, chopped
- 4 Red Potatoes, chopped
- 2 Bell Pepper, chopped (I like orange and yellow.)
- 2 Parsnips, chopped
- 2 Carrots, chopped
- 1 cup Low Fat Cheese
- For Tortilla Soup Leftovers:
- 1 Chicken Breast
- Cumin
- Garlic Powder
- Cheese
- Tortilla Chips
- Wash and chop all vegetables.
- In a large skillet, saute potatoes, carrots, and parsnips in the olive oil and water/vegetable broth on high for about 10 minutes or until vegetables are close to being tender (the liquid help soften the vegetables quicker, but will evaporate).
- Add remaining chopped vegetables, chiles, corn, garlic, cayenne pepper, salt and cook on medium high until all are tender.
- Add cheese.
Next Recipe: Healthy Breakfast Protein Smoothie
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