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Vegetarian Picadillo

Healthy.Eater's picture
Ingredients
  Olive oil 4 Teaspoon
  Yellow onion 1 Large, diced
  Garlic 3 Clove (15 gm), minced
  Eggplant 6 Ounce, cut into 1/2 inch cubes but not peeled (1 Small Eggplant)
  Sweet red pepper 6 Ounce, cored, seeded, and cut into 1/2 inch squares
  Yellow squash 1 Small
  Ground coriander 1 1⁄4 Cup (20 tbs) (1 Cup 3/4 Teaspoon)
  Chili powder 1⁄2 Teaspoon
  Ground cumin 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon (To Taste)
  Canned low sodium tomatoes 14 1⁄2 Ounce (1 Can)
  Cider vinegar 2 Tablespoon
  Cooked pinto beans/Cooked kidney beans 2 Cup (32 tbs)
  Raisins 1⁄4 Cup (4 tbs)
  Chopped almonds 2 Tablespoon
Directions

1 ln a 5 quart Dutch oven or large heavy saucepan, heat 2 teaspoons of the oil over moderate heat.
Add the onion and garlic and saute, stirring frequently, for 6 minutes or until the onion is golden.
Add the remaining 2 teaspoons of oil, the eggplant, red pepper, and squash; cook, stirring, for2 minutes.
Lower the heat, cover, and cook for 1 0 minutes or until all the vegetables are tender.
2 Stir in the coriander, chili powder, cumin, salt, tomatoes, and vinegar if using, and cook over moderate heat, stirring occasionally, for 7 minutes or until thickened.
Stir in the beans, raisins, and almonds if desired, and cook 5 minutes longer.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Side Dish
Ingredient: 
Vegetable

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