Best 2 Mexican Veggies Recipes

Mexican cuisine is known for its bold flavors and vibrant colors, and Mexican veggies are no exception. From tacos and burritos to enchiladas and fajitas, there are endless ways to enjoy this delicious and healthy cuisine. Whether you're a vegetarian or simply looking to add more vegetables to your diet, Mexican veggies are a great option. They're packed with nutrients and antioxidants, and they can be prepared in a variety of ways. In this article, we'll share some of our favorite recipes for Mexican veggies, so you can enjoy all the flavors of Mexico without the meat.

Let's cook with our recipes!

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

Tips:

Fresh Ingredients: For the best flavor, use fresh, high-quality vegetables. Look for vibrant colors and firm textures.
Seasoning: Don't be afraid to experiment with different seasonings. Mexican cuisine often uses cumin, chili powder, garlic, and cilantro. These spices add depth of flavor and a touch of heat.
Cooking Methods: Mexican vegetable dishes can be prepared in a variety of ways, including grilling, roasting, sautéing, and simmering. Each method produces a different texture and flavor.
Garnishes: Mexican vegetable dishes are often garnished with fresh herbs, such as cilantro or parsley. These herbs add a pop of color and flavor.

Conclusion:

Mexican vegetable dishes are a delicious and healthy way to enjoy your favorite vegetables. With a variety of recipes to choose from, you're sure to find one that you'll love. So next time you're looking for a tasty and nutritious meal, give Mexican vegetable dishes a try!