Mexican Ratatouille
This recipe is so simple, your child could do it, under supervision with the knife and stove of course.
  • CuisineMexican
  • ProductBlack Bean and Corn Salsa, Cilantro Salsa, Garlic Salsa, Salsas, Shy Salsa
Servings Prep Time
2people 5minutes
Cook Time Passive Time
10 minutes 0
Servings Prep Time
2people 5minutes
Cook Time Passive Time
10 minutes 0
Ingredients
  • 1/2cup green beans cut into 2 inch piecesAny vegetables you have left over in the fridge will work
  • 1/2cup asparagus cut into 2 inch piecesAny vegetables you have left over in the fridge will work
  • 1/2cup Snell House Salsa
Instructions
  1. Place the salsa in the bottom of a shallow pan that has a lid.
  2. Layer your vegetables on top of the salsa
  3. Cover the pan with the lid and turn the heat to a medium low.
  4. Cook for approximately 10 minutes – just until the vegetables are tender but not mushy.
  5. Serve as a side to any of your favourite Snell House recipes like Garlic Balsamic Pork Tenderloin with Rosemary and Mustard,
Snell House Foods

snellhouse.net

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