Best 2 Mexican Veggies Recipes

**Explore the Vibrant World of Mexican Vegetables: A Culinary Journey Unveiling Traditional and Modern Recipes**

Embark on a culinary adventure through the vibrant world of Mexican vegetables, where traditional flavors meet modern creativity. This collection of recipes showcases the diverse and versatile nature of Mexican cuisine, highlighting the unique characteristics and culinary potential of various vegetables. From classic dishes like Steamed Corn on the Cob with Lime and Chile and Mexican Grilled Corn on the Cob to innovative creations like Grilled Nopales Salad and Mexican Vegetable Stir-Fry, this article offers a comprehensive guide to incorporating vegetables into your Mexican cooking repertoire.

Each recipe has been carefully curated to provide a balance of flavors and textures, ensuring a delightful experience for both vegetarians and meat-lovers alike. Discover the subtle sweetness of elotes as they are grilled to perfection and slathered with a flavorful combination of mayonnaise, cotija cheese, and chili powder. Indulge in the smoky and tangy notes of nopales, or cactus paddles, as they are grilled and tossed in a refreshing vinaigrette. Experience the vibrant colors and bold flavors of Mexican Vegetable Stir-Fry, where crisp bell peppers, tender zucchini, and juicy tomatoes come together in a symphony of taste.

Whether you're seeking a quick and easy side dish or a hearty main course, this collection has something to satisfy every craving. With detailed instructions, helpful tips, and stunning photographs, these recipes will guide you through the culinary journey of Mexican vegetable cooking. So, gather your ingredients, fire up your stove or grill, and prepare to tantalize your taste buds with the delectable flavors of Mexican vegetables.

Here are our top 2 tried and tested 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:

When preparing the Mexican Vegetables dish, it's essential to use fresh, high-quality vegetables for the best flavor and texture. Choose bell peppers that are firm and brightly colored, and select zucchini and yellow squash that are younger and smaller in size for optimal tenderness.
If you prefer your vegetables with a bit more crunch, reduce the cooking time by a few minutes. Conversely, for softer vegetables, cook them for a few minutes longer.
Feel free to customize the recipe to suit your taste preferences. For a spicier dish, add a pinch of chili powder or cayenne pepper. If you prefer a tangy flavor, consider adding a squeeze of lime juice or a sprinkle of vinegar after cooking.
Serve the Mexican Vegetables immediately or store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them up in a pan over medium heat until heated through.

Conclusion:

The Mexican Vegetables recipe is an easy and flavorful dish that is sure to become a favorite. With its combination of colorful vegetables, aromatic spices, and a tangy sauce, this dish is a delightful addition to any meal. Whether you serve it as a main course or a side dish, the Mexican Vegetables are sure to impress your taste buds. So, gather your ingredients, put on your apron, and embark on a culinary journey to savor the vibrant flavors of Mexico!