Mexican Stir Fried Vegetables Recipes

MEXICAN STIR-FRIED VEGETABLES

Steps:

• Heat oil in large skillet over medium heat until hot. Add garlic; cook and stir 1 minute. Add jicama and bell pepper; cook and stir 2 to 3 minutes or until crisp-tender.
• Add all remaining ingredients; mix well. Cook 3 to 5 minutes or until vegetables are tender, stirring frequently.

MEXICAN STIR-FRY

Steps:

• In a large skillet, saute onion in oil for 3 minutes or until crisp-tender. Add garlic; cook 1 minute longer. Add peppers; saute until crisp-tender, about 2 minutes. , Stir in the water, tomato puree, chili powder, bouillon, salt and cayenne; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Add the chicken, beans and rice; heat through. Sprinkle with cheese.

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 STIR FRY

Steps:

• Cut chicken into thin strips; toss with chili powder, coating well. Marinate for 10 minutes.
• Combine cornstarch and chicken broth. Set aside.
• Pour 1 tbsp oil around wok or skillet, coating sides. Heat at medium high for about 2 minutes. Add chicken, stir fry 3 to 4 minutes. Remove from skillet and set aside.
• Pour remaining 1 tbsp oil into skillet. Add corn, tomato, garlic, and green onions. Stir fry for 2 minutes.
• Return reserved chicken to the skillet. Add broth mixture, beans, and salt. Cook, stirring constantly, until thickened.
• Enjoy!

FAJITA VEGETABLE STIR-FRY

Steps:

• Melt Country Crock® Spread in 12-inch nonstick skillet over medium-high heat and cook red peppers and onion until tender and golden, about 8 minutes. Stir in garlic, cumin and chili powder and cook, stirring frequently, 2 minutes. Remove from heat, stir in lime juice and cilantro.

VEGETARIAN MEXICAN STIR-FRY

Steps:

• Spray skillet with cooking spray and saute green pepper and onion over medium heat until onion is translucent (just a few minutes).
• Add the rest of the ingredients and cook 3-5 minutes. Just spoon into a bowl and top with cheese, avocado, olives, jalepenos, etc. and voila!
• * The leftover tomatoes can be frozen in one or two small tupperware to be used later.
• ** I make it even simpler by using an all-natural taco seasoning (Simply Organic or Trader Joes both make good ones), but you can also mix up your own blend of cumin, chili powder, garlic powder and cayenne (if you like it spicy).