Mexican Veggies Recipe

Author: Cooking for 2

Nutrition

Cal/Serving: 65
Daily Value: 3%
Servings: 2

Low-Fat
Low-Fat-Abs, Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat1g1%
Saturated0g1%
Trans0g0%
Carbs14g5%
Fiber3g11%
Sugars7g0%
Protein3g7%
Sodium403mg17%
Calcium34mg3%
Magnesium41mg10%
Potassium547mg16%
Iron1mg5%
Zinc1mg5%
Vitamin A454IU9%
Vitamin C21mg35%
Thiamin (B1)0mg7%
Riboflavin (B2)0mg7%
Niacin (B3)1mg6%
Vitamin B60mg15%
Folic Acid (B9)41µg10%
Vitamin E1mg5%
Vitamin K7µg9%
Fatty acids, total monounsaturated0g0%
Fatty acids, total polyunsaturated0g0%
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INGREDIENTS

  • 1 medium zucchini, diced
  • 1/2 cup fresh or frozen corn
  • 1/2 cup salsa or picante sauce

Recipe Details

Prep
Cook
Total Time
Servings 2 servings