Mexican Vegetable Saute 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.

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.

MEXICAN VEGGIES

Steps:

• Place 1 in. of water in a small saucepan; add zucchini and corn. Bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until zucchini is almost tender. Drain. Stir in salsa; heat through.

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.

MEXICAN VEGETABLE SOUP

Steps:

• Sauté onion and garlic, then add cumin and cayenne powders.
• Stir in carrot, potato, zucchini and cabbage and cook for 2 minutes.
• Pour in stock and tomatoes and cook until tender.
• Stir in corn and beans and cook until beans are tender.
• Turn off the heat and stir in the cilantro.
• Salt and pepper to taste.

MEXICAN VEGETABLES

Steps:

• Chop whole onion.
• Heat nonstick skillet until it is very hot; reduce heat to medium-high, and add oil. Saute onion until it begins to soften.
• Wash, trim and slice zucchini into 1/4-inch-thick rounds. Add to onion after onion has softened, and continue to stir-fry.
• Wash, trim and seed green pepper and jalapeno; chop green pepper and mince jalapeno, and add to vegetables as they cook.
• Wash, trim and coarsely cube tomatoes. When vegetables have softened, stir in the tomatoes and season. Simmer a few minutes longer, and serve over polenta (see below). If there is not enough liquid, add a few tablespoons of water.