Directions:
- In a 12 nonstick skillet, heat the oil over moderate heat. Add the onion and garlic and saute, stirring occaisionally for about 5 minutes or until the onion is soft. Add the pepper and cook 5 minutes longer.
- Stir in the squash, sweet potato, tomatoes, water, oregano, cumin, and salt. Bring to a boil over moderate heat. Lower the heat and simmer, covered for 40 minutes or until the squash is tender. Stir in the beans and corn and cook for about 4 minutes or until heated through. Stir in the lime juice. Serve with rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 78.9 Kcal (330 kJ) | ||
| Calories from fat | 3.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.37g | 1% | |
|---|---|---|---|
| Sodium | 13.35mg | 1% | |
| Potassium | 299.22mg | 6% | |
| Total Carbs | 16.37g | 5% | |
| Sugars | 3.46g | 14% | |
| Dietary Fiber | 3.7g | 15% | |
| Protein | 3.3g | 7% | |
| Vitamin C | 24.3mg | 40% | |
| Vitamin A | 0.5mg | 18% | |
| Iron | 7mg | 39% | |
| Calcium | 26mg | 3% | |
| Amount Per 100 g | |||
| Calories | 54.67 Kcal (229 kJ) | ||
| Calories from fat | 2.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.26g | 1% | |
|---|---|---|---|
| Sodium | 9.25mg | 1% | |
| Potassium | 207.34mg | 6% | |
| Total Carbs | 11.34g | 5% | |
| Sugars | 2.4g | 14% | |
| Dietary Fiber | 2.56g | 15% | |
| Protein | 2.29g | 7% | |
| Vitamin C | 16.8mg | 40% | |
| Vitamin A | 0.4mg | 18% | |
| Iron | 4.9mg | 39% | |
| Calcium | 18mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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