2 tbsp. vegetable oil
2 cups onion, chopped
2 cloves garlic, minced
3 carrots, sliced
1 medium zucchini, sliced
1 green pepper, diced
2 cups corn, fresh or frozen
2 cups tomatoes, undrained and chopped
1 tsp. ground cumin
1 tsp. ground coriander
1 tbsp. fresh cilantro, chopped
salt and cayenne, to taste
additional tomato juice, if desired
1 cup dairy sour cream
1 cup grated Monterey Jack or cheddar cheese, grated

In large skillet, sauté the onions and garlic in the oil for 5 minutes. Add the carrots; cover the pan and sauté for another 5 minutes, stirring occasionally. Stir in the remaining vegetables and seasonings and cook on low heat until the vegetables are just tender.

Note: The mixture should be saucy; add more tomato juice, if necessary.

Serve over hot cornbread and top with sour cream or cheese.