12 ounces southwest blend frozen vegetables (alternatively you could use your own corn, black beans, poblano pepper, red pepper, and onions) (1 package)
1 tablespoon minced garlic
2 teaspoons cumin
1 teaspoon chili powder
1/8 teaspoon ground cayenne pepper (use more or less to adjust spiciness)
2 tablespoons butter (I used a vegan butter spread)
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