Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Mexican Vegetables


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: Leanna Myers
  • Total Time: 15 minutes
  • Yield: 2 1x

Ingredients

Units Scale
  • 1 Tablespoon olive oil
  • 1 sweet onion, sliced
  • 2 bell peppers, sliced
  • 2 poblano peppers, sliced (optional)
  • 1 zucchini, roughly chopped
  • 1 squash, roughly chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • Juice of 1/2 a lime | sub lemon juice
  • 1/4 cup Cotija cheese, optional

Instructions

  1. Heat up 1 tablespoon of olive oil in a skillet over medium.
  2. Toss in the onion, bell pepper, zucchini, squash, salt, pepper, chili powder, paprika, cumin and garlic powder and cook until the vegetables have softened (about 10 minutes), stirring occasionally.
  3. Squeeze 1/2 a lime and 1/4 cup (or more!) of Cotija cheese on the vegetables before serving.

Notes

Feel free to customize this recipe by adding more vegetables such as corn or jalapeños.

The Cotija cheese is optional and can be left off completely or be substituted by a cheese of your choice.

  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Sides
  • Method: One Pot
  • Cuisine: Mexican