Mexican Sauteed Vegetables Recipes

MEXICAN ROASTED VEGETABLES

Steps:

• Chop vegetables and place on a large baking sheet in a single layer.
• Drizzle olive oil over veggies, and sprinkle the taco seasoning evenly. Mix until vegetables are evenly coated with oil and seasoning.
• Bake at 425˚F for 15-20 minutes or until vegetables are tender.
• Remove from oven and squeeze lime juice over top. Enjoy!

MEXICAN SAUTEED VEGETABLES

Steps:

• Heat 1 tbsp of olive oil in a pan over medium heat. Add onions and cook 3-4 minutes or until they begin to look translucent.
• Add the assortment of peppers and zucchini to the pan and cook 4-5 minutes or until the peppers start to soften. Add 1 tbsp of olive oil if the vegetables begin to stick to the pan. Stir occasionally.
• Add the mushrooms and garlic to the pan along with cumin, oregano, and cayenne pepper. Toss and cook for 2-3 minutes or until the mushrooms are lightly browned.

MEXICAN VEGGIES WITH QUESO

Steps:

• Heat the vegetable oil in a skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add zucchini, yellow squash, and chayote. Cover, stirring occasionally, until the vegetables are tender, about 5 minutes. Add the chopped jicama; cover and cook 3 minutes. Stir in the tomatoes, chili powder, cumin, cayenne, salt, and pepper. Cover and let cook for 2 minutes.
• Remove from heat and stir in the shredded cheese. Serve immediately.

MEXICAN VEGETABLE SAUTE'

Steps:

• Melt butter in heavy skillet over medium-high heat.
• Add vegetables.
• Saute' until crisp tender or to your liking.
• Season with salt and pepper.
• Serve.

GARLIC VEGETABLE SAUTE

Steps:

• Heat olive oil and butter in a large skillet; cook and stir garlic and jalapeno in hot skillet until softened, about 5 minutes. Add zucchini, yellow bell pepper, red bell pepper, and shallot; continue to cook and stir until tender, about 5 minutes more. Season with salt, pepper, and paprika.