Vegetarian Mexican Macaroni Skillet Recipe

Name: Vegetarian Mexican Macaroni Skillet
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Fusion
Ingredients: 100 g Sambar Onion Peeled; 250 g Organically Grown Green Capsicum; 100 g Garlic - Single Clove; 500 g Organically Grown Tomato (Hybrid) (Tamatar); 200 g Hydroponic Sweet Bell Pepper (Cocktail); 400G Freshos Corn Kernels; 420 g Corn - Whole Kernel; 100 g Jk Jeera Powder / Cumin Powder; 1 ltr Oreal Canola Oil (From The House Of Pansari); 500 Ml Champion Oil

Fusion cuisine

Vegetarian Mexican Macaroni Skillet recipe

About this recipe

A hearty and flavorful vegetarian dinner featuring macaroni, beans, and vegetables, seasoned with Mexican-inspired spices and topped with melted cheese.

Ingredients

100 g Sambar Onion Peeled
250 g Organically Grown Green Capsicum
100 g Garlic - Single Clove
500 g Organically Grown Tomato (Hybrid) (Tamatar)
200 g Hydroponic Sweet Bell Pepper (Cocktail)
400G Freshos Corn Kernels
420 g Corn - Whole Kernel
100 g Jk Jeera Powder / Cumin Powder
1 ltr Oreal Canola Oil (From The House Of Pansari)
500 Ml Champion Oil

Instructions

1. In a large skillet, heat 2 tablespoons of corn oil over medium-high heat.
2. Add 1 diced Sambar onion, 1 diced green capsicum, and 2 minced garlic cloves to the skillet. Sauté for 5-7 minutes until the vegetables are tender.
3. Stir in 1 diced tomato and 1/2 teaspoon ground cumin. Cook for 2-3 minutes, breaking the tomato into smaller pieces with a spoon.
4. Add 1 cup red kidney beans and 1 cup frozen corn kernels to the skillet. Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes, stirring occasionally.
5. Toss in 1 cup Freshos corn kernels and heat for 5 minutes, stirring to combine.
6. Serve hot.