Mexican Vegetables Recipe

Ingredients

• 2 tablespoons canola or sunflower oil
• 2 cups onions, cut into crescents
• 2 cloves garlic, peeled and minced
• 1½ cups zucchini, cut into rounds
• 1½ cups red or green bell peppers, cubed
• 2 cups fresh or canned diced tomatoes (be sure to save the juice)
• 2 cups fresh or frozen corn, thawed
• 2 cups cooked kidney beans (canned or fresh)
• 1 tablespoon powdered cumin
• 1 tablespoon ground coriander
• 1½ tablespoons chile powder
• 1 large pinch cayenne
• 2 teaspoons salt (or to taste)