Tex Mex Veggies
- 2 t minced garlic
- 1 minced shallot
- 1 c chopped tomatoes (fresh)
- 1 c chopped carrots
- 1 c chopped bell pepper
- 2 t canola oil
- 1 T taco seasoning
- brown rice (optional)
Begin by mincing the garlic and shallots and cubing the tomatoes, carrots, and bell peppers. Set these aside.
Heat the oil in a pan and lightly saute the garlic and onions on medium-low heat until the onions begin to turn translucent, not letting them brown.
Next, add the carrots and bell peppers, stir well to coat the vegetables in the oil, raise the heat to medium and cook for 3-4 minutes until the carrots begin to soften. Add the tomatoes and continue stirring.
After the tomatoes have begun to cook down, approximately 4 minutes, add 1 Tbsp of your favorite taco seasoning and stir well. Cook an additional 5 minutes on medium to medium-low heat. Taste the vegetables and add a dash of cayenne pepper if you want more spice.
This can be served as a side dish or as a meal over brown rice.