Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 64.1
- Total Fat: 4.2 g
- Cholesterol: 0.0 mg
- Sodium: 115.2 mg
- Total Carbs: 5.7 g
- Dietary Fiber: 2.1 g
- Protein: 3.6 g
View full nutritional breakdown of Mexican veggie saute calories by ingredient
Mexican veggie saute
Submitted by: RUTHXGIntroduction
Spinach, yellow or red bell pepper, mushrooms & cilantro with a dash of Mexican spiciness--hard to beat for nutrition & yummitude. Low in calories too. Spinach, yellow or red bell pepper, mushrooms & cilantro with a dash of Mexican spiciness--hard to beat for nutrition & yummitude. Low in calories too.Number of Servings: 2
Ingredients
-
Extra Virgin Olive Oil, about 1/2 T.
1/3 of a yellow bell pepper
Mushrooms, fresh, 7 medium
Cumin, ground, 0.5 t.
Salt, 1 dash
Red pepper flakes, 0.5 tsp (or to taste)
Spinach, fresh, 1/3 of a 10-oz.package
Cilantro, fresh, about 6 T. chopped
Directions
Slice bell pepper in thin strips, then cut strips into thirds. Chop mushrooms, spinach, & cilantro, keeping separate.
Heat oil in skillet on low-medium burner. Saute pepper strips about 5 mins. Add mushrooms, cumin, salt, & pepper flakes; saute mixture 3 mins. Add spinach & continue sauteing about 2 mins., till it just begins to wilt. Finally, toss in cilantro & stir just enough to get it warmed & mixed, 1 min.
Divide in half & serve immediately. Yum!
Number of Servings: 2
Recipe submitted by SparkPeople user RUTHXG.
Heat oil in skillet on low-medium burner. Saute pepper strips about 5 mins. Add mushrooms, cumin, salt, & pepper flakes; saute mixture 3 mins. Add spinach & continue sauteing about 2 mins., till it just begins to wilt. Finally, toss in cilantro & stir just enough to get it warmed & mixed, 1 min.
Divide in half & serve immediately. Yum!
Number of Servings: 2
Recipe submitted by SparkPeople user RUTHXG.
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