Mexican Veggies Recipes
MEXICAN VEGGIES WITH QUESO
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
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
MEXICAN VEGGIES
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
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
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