Best 2 Southwestern Veggie Skillet Recipes
**Feast Your Senses with Vibrant Southwestern Veggie Skillet: A Culinary Journey through Bold Flavors and Wholesome Ingredients**
Embark on a culinary adventure with the Southwestern Veggie Skillet, a vibrant and flavorful dish that tantalizes the taste buds and nourishes the body. This wholesome skillet features a symphony of colorful vegetables, each contributing its unique texture and flavor to create a delightful medley. Bell peppers, zucchini, corn, and black beans join forces with aromatic spices like cumin, chili powder, and paprika, resulting in a dish that is both hearty and satisfying. The Southwestern Veggie Skillet is not only a culinary delight but also a nutritional powerhouse, packed with essential vitamins, minerals, and fiber. Its versatility extends beyond the main course, as it can be enjoyed as a filling for tacos, burritos, or enchiladas, making it a perfect option for meal prepping. Get ready to savor the harmonious blend of flavors and textures in this delectable Southwestern Veggie Skillet, a true testament to the magic of plant-based cooking.
SOUTHWESTERN VEGGIE SKILLET
This vegetable side dish is a great alternative to beans when the main dish has a south-of-the-border flair! I have made this with canned ingredients, but the fresh ingredients taste much better!
Provided by Bibi
Categories Side Dish Vegetables Corn
Time 35m
Yield 6
Number Of Ingredients 11
Steps:
- Heat olive oil in a large skillet over medium heat; cook and stir onion in hot oil until tender, 5 to 10 minutes. Stir zucchini and yellow squash into onion; cook until slightly tender, about 3 minutes. Add corn; cook for 1 minute.
- Stir tomatoes and garlic into onion mixture; cook and stir until heated through, about 3 minutes. Season with cumin, salt, and pepper. Cook to desired doneness, 5 to 10 more minutes. Sprinkle in cilantro; stir until wilted. Remove from heat and squeeze lime over mixture.
Nutrition Facts : Calories 60.3 calories, Carbohydrate 9 g, Fat 2.7 g, Fiber 2.1 g, Protein 1.9 g, SaturatedFat 0.4 g, Sodium 35.2 mg, Sugar 3.6 g
SOUTHWESTERN VEGGIE SKILLET
Steps:
- Warm olive oil in a non-stick skillet over medium high heat. Add onion slices and saute until they begin to soften, about 2 minutes. Add zucchini and summer squash slices and stir, about 3 minutes. Add green onions and the kernels from one ear of corn, and stir for another minute. Add tomatoes, garlic and cumin, and stir for 2 minutes. Season with salt and pepper. When vegetables have reached your preferred doneness, stir in the cilantro. Squeeze 1/2 lime over the entire skillet contents. Serve immediately.
Tips:
- Prep your veggies: Before you start cooking, wash and chop all of your vegetables. This will save you time and ensure that everything cooks evenly.
- Use a large skillet: A large skillet will give your vegetables plenty of room to cook without overcrowding. This will help them to brown nicely and develop flavor.
- Cook the vegetables in batches: If you are using a lot of vegetables, cook them in batches to prevent them from overcrowding the skillet. This will also help them to cook evenly.
- Season the vegetables well: Don't be afraid to season your vegetables with salt, pepper, and other spices. This will help to bring out their flavor.
- Add some color: To make your skillet more visually appealing, add some colorful vegetables, such as red bell peppers, yellow squash, or zucchini.
- Serve with your favorite toppings: Once your skillet is cooked, serve it with your favorite toppings, such as sour cream, salsa, or guacamole.
Conclusion:
This southwestern veggie skillet is a delicious and easy-to-make meal that is perfect for a weeknight dinner. It is packed with vegetables, protein, and flavor. And best of all, it can be tailored to your own dietary needs and preferences. So next time you are looking for a healthy and satisfying meal, give this southwestern veggie skillet a try.
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