Mexican Veggies Recipes

MEXICAN ROASTED VEGETABLES

Mexican Roasted Vegetables image

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

Number Of Ingredients 9

Ingredients

1 red onion (roughly diced)
1 red bell pepper (roughly diced)
½ lb fresh broccoli (cut into small florets)
½ lb yellow squash (cut into 1/4 in slices)
½ lb zucchini squash (cut into 1/4 in slices)
1 green bell pepper (roughly diced)
1 tbsp olive oil
1 tbsp taco seasoning
1 tbsp fresh lime juice ((juice of 1/2 lime))

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 VEGGIES

Mexican Veggies image

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

Ingredients

1 medium zucchini, diced
1/2 cup fresh or frozen corn
1/2 cup salsa or picante sauce

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 VEGGIES WITH QUESO

Mexican Veggies with Queso image

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

Ingredients

1 tablespoon vegetable oil
½ cup chopped red onion
2 cloves garlic, minced
2 zucchini, thinly sliced
1 yellow squash, thinly sliced
1 chayote squash, thinly sliced
1 cup peeled, chopped jicama
2 tomatoes, chopped
1 teaspoon chili powder
½ teaspoon ground cumin
1 pinch cayenne pepper
salt and pepper to taste
1 cup shredded queso asadero (white Mexican cheese)

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

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