2 cups chopped fresh or canned vegetables, (if using canned, rinse and drain them)
Suggestions of vegetables: carrots, peas, corn, green beans, mushrooms or artichoke hearts
2 tomatoes, diced
1/2 cup nuts (almonds, walnuts or pine nuts)
2 Tbsp canola oil or olive oil
1/2 tsp salt
1/2 tsp black pepper
rosemary and parsley, to taste
juice of 1/2 lemon
3 oz of baked tortilla chips
1. Heat a medium sized skillet over medium heat. Add the nuts to toast, stirring them well for 3 minutes. Remove from the heat and set the nuts aside.
2. Re-heat over medium heat the skillet and add the oil.
3. Add vegetables and seasonings to skillet . Add nuts and cook for 5 minutes stirring frequently, or until vegetables are soft, but not overcooked. If using canned vegetables, cook for only 2 minutes.
4. Serve on top of tortillas or accompanied with tortilla chips.