MEXICAN VEGGIES WITH QUESO
Delicious combo of fresh veggies, with spices and queso. You can add other veggies to this such as carrots and corn. Top with sour cream and salsa if desired.
Provided by Linda T
Categories Side Dish Vegetables Squash Zucchini Fried Zucchini Recipes
Time 28m
Yield 4
Number Of Ingredients 13
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.
Nutrition Facts : Calories 202.6 calories, Carbohydrate 16.6 g, Cholesterol 29.7 mg, Fat 12.1 g, Fiber 5.9 g, Protein 9.7 g, SaturatedFat 5.7 g, Sodium 209.4 mg, Sugar 5.7 g
MEXICAN VEGGIES
Patricia Mickelson of San Jose, California came up with this oh-so-easy, colorful combination while looking for a veggie side dish to complement her Mexican dinners. Corn, zucchini, salsa and fresh, crunchy flavor make this recipe a keeper!
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 2 servings.
Number Of Ingredients 3
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.
Nutrition Facts : Calories 70 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 284mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges
MEXICAN ROASTED VEGETABLES
These Mexican Roasted Veggies are super simple to make and so delicious! The roasting process brings out wonderful flavor with only minutes of prep. These make a great side dish, or can be used as a vegetarian filling for your favorite Mexican recipes.
Provided by Kimber
Categories Side Dish
Number Of Ingredients 9
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!
Nutrition Facts : ServingSize 0.5 cup, Calories 63 kcal, Carbohydrate 9 g, Protein 3 g, Fat 3 g, SaturatedFat 1 g, Sodium 20 mg, Fiber 3 g, Sugar 5 g
MEXICAN RICE WITH VEGETABLES
Make and share this Mexican Rice With Vegetables recipe from Food.com.
Provided by Andtototoo
Categories Rice
Time 47m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- In a large nonstick frying pan or a dutch oven put the oil and onion.
- Stir-fry over medium heat for 5 minutes.
- Move the onion to the side of the pan and add the garlic.
- Stir-fry the garlic until the edges are just starting to brown, and then incorporate the garlic into the onion.
- Add the minced green chili and the green bell pepper and stir-fry for 3 more minutes.
- Add the rice and stir-fry for 2-3 minutes, until all of the rice grains have gotten covered with the oil and the rice has had a chance to fry a bit.
- Add the tomato, corn and the carrot, cumin and oregano.
- Stir-fry for one more minute.
- Add the chicken broth (or vegetable broth or water).
- Bring the mixture to a good boil, cover, reduce heat to very low and cook for 20 minutes.
- Remove from heat and let the rice rest, covered, for a few minutes.
- Stir in the peas and salt.
- Check for salt and then garnish with cilantro.
- You may eliminate any of the vegetables that you don't like.
MIXED VEGETABLES, MEXICAN STYLE
Number Of Ingredients 12
Steps:
- 1. In a large saucepan of boiling salted water cook the zucchini, cauliflower, and corn until crisp-tender, about 2 minutes. Drain and transfer to a platter. 2. Heat the oil in a medium skillet over medium heat and cook the onion until limp, about 4 minutes. Add the remaining ingredients, except the cilantro. Cook, stirring, until the tomato is hot and bubbling, about 2 minutes. Spoon over the vegetables. Sprinkle with cilantro. Serve hot.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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