Aztec Vegetable Casserole
Ingredients
- 2 Cups Seeded and Cubed Zucchini
- 2 Cups Diced Sweet Onion
- 1 Tbsp Chopped Fresh garlic
- 2 Cups Cubed, peeled Sweet Potato
- 1 Cup Diced Fresh Tomato
- 1/4 Cup Diced Poblano Chili
- 1 Cup Cooked Pinto Beans
- 1 Cup Grilled Fresh Corn, cut off the cob
- 1 tsp Cumin Seeds
- 1 tsp Coriander seeds
- 1/4 Cup Lime Juice
- 2 Cup Water
- Avocado Oil for cooking
- Salt and Pepper to taste
- 1/4 Cup Chopped Fresh Cilantro
- 1/4 Cup Chopped Fresh Scallion
- Tortillas, Rice, and Salad to accompany
Instructions
- Heat a large pot over high heat. Put in the coriander and cumin seeds. Lightly toast them until they become aromatic. Remove from the pot and grind in a spice grinder. Set aside.
- Heat some avocado oil in the same pot over medium high heat. Add the garlic, onion, and sweet potato. Saute until lightly browned and softened, stirring as needed. Add in the chili at this time.
- Add some water and bring to a simmer. You want to cook the potatoes. If the liquid evaporates, add more.
- Add the tomatoes and bring back to a simmer. Then add all the remaining ingredients, including the freshly ground cumin and coriander. Season to taste. You only want to cook until heat has penetrated all the vegetables. So, no more than a minute or two. You don't want to overcook the squash, or it will become bitter.
- Serve in a casserole dish or right from the pot. We suggest a simple salad with lime and oil to dress, and rice as accompaniments.
Notes
You can use canned beans or cook your own. If you make your own, soak the beans overnight, then cook in water with onion and garlic for a nice flavor. You can even add in some cumin if you like.