Best 3 Super Quick And Easy Southwestern Dinner Recipes

EASY SHEET PAN SOUTHWESTERN DINNER RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200˚C).
• Place the zucchini, green and yellow bell peppers, mushrooms, grape tomatoes, corn, onion, black beans, and the minced garlic cloves on a baking sheet.
• In a small bowl, combine the cumin, oregano, garlic powder, smoked paprika, onion powder, chili powder, and cayenne powder.
• Sprinkle the seasoning mix over the vegetables.
• Add salt and 2 tablespoons of olive oil and toss with your hands until the vegetables are well-coated.
• Place the red bell pepper halves, cut side down, on a second baking sheet.
• Bake the seasoned vegetables for 35 minutes, stirring halfway through, until tender. Bake the red bell peppers for 25 minutes, until soft.
• Transfer the roasted red bell peppers to a medium bowl and cover it with a plate to let them sweat for about 10 minutes, until the peels are easily removed from the flesh.
• Peel the red bell peppers.
• Transfer the flesh from the red bell peppers into a blender or food processor.
• Add the avocado, halved garlic cloves, remaining 2 tablespoons of olive oil, lemon juice, a pinch of salt and pepper, and the red pepper flakes. Blend until smooth.
• Remove the roasted vegetables from the oven and sprinkle with cilantro, if using.
• Serve the roasted vegetables on corn tortillas with the sauce and sliced jalapeño, and lime wedges alongside.
• Enjoy!

SUPER QUICK AND EASY SOUTHWESTERN DINNER

Steps:

• 1. Brown ground beef and onion together. Add spices and let simmer for a couple of minutes.
• 2. Add tomatoes, corn and beans. Simmer for about 20 minutes and serve over cooked rice.
• 3. NOTE: You can sprinkle with cheddar cheese when serving, if you like.

EASY SOUTHWESTERN CHICKEN

Steps:

• Combine cumin, salt, dried chipotle pepper, and paprika in a large, resealable plastic bag. Seal bag and shake to mix. Measure 2 teaspoons of the seasoning into a large bowl; add diced tomatoes with green chile peppers, black beans, and corn to the bowl and stir.
• Put chicken in the bag with the remaining seasoning; shake to coat.
• Heat olive oil in a large skillet over high heat. Turn seasoned chicken out into the skillet, add red onion, and saute in the hot oil until the chicken is browned, about 5 minutes.
• Reduce heat to medium-high. Stir tomato mixture with the chicken; bring to a boil, add rice, and stir.
• Reduce heat to low. Sprinkle Cheddar cheese over the chicken mixture. Place a cover on the skillet and simmer until the rice is tender and the chicken no longer pink in the middle, about 5 minutes. Remove from heat to cool for 5 minutes before serving.