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Ingredients
- 1-2 T olive oil
- 1 onion, sliced or chopped, your preference
- 1 heaping T minced garlic (I use jarred unapologetically for weekday lunches)
- 1 sweet bell pepper, chopped
- 1 zucchini, diced (or any summer squash)
- 1-2 T red wine vinegar (or cider vinegar)
- 1 15-20 oz jar of tomato-based salsa OR 1 15-oz can chopped tomatoes plus 2 t New Mexico chile powder
- 1 heaping t ground cumin
- 1/2 t Mexican oregano
- 1 t ancho powder
- 1 heaping t New Mexico chile powder
- pinch (to tasteâis hot) chipotle powder
- tortilla chips
- Garnishes:
- Fried egg
- sour cream
- shredded monterey jack cheese
- cilantro
- green onions
View Full Recipe at The Spiced Life
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 474g | |
| Calories 282 | |
| Calories from Fat 133 | 47% |
| Total Fat 14.94g | 19% |
| Saturated Fat 3.87g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 192mg | 64% |
| Sodium 136mg | 6% |
| Potassium 1130mg | 32% |
| Total Carbs 27.49g | 7% |
| Dietary Fiber 7.8g | 26% |
| Sugars 12.34g | 8% |
| Protein 13.03g | 21% |
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