Mexican Vegetables

I love a good Taco Tuesday, but I often find that tacos alone don’t include enough veggies. That’s why I created this Mexican veggie side dish—it’s an easy way to add more vegetables to the table without much effort. Plus, these Mexican vegetables cook in just 15 minutes, making them perfect for busy weeknights.

During my time as a gym owner and nutrition coach, I often heard how hard it was for clients to find veggie recipes that everyone in the family would love. That’s exactly why I created this recipe, it’s perfect for pairing with Mexican-inspired meals like tacos, burrito bowls, or grain bowls. And if your family doesn’t love it, no worries! There are plenty of fun ways to use the leftovers all week.

Cast iron skillet filled with Mexican vegetables after cooking.

If you’re looking for more veggie-packed sides, try my Greek Veggies or Air Fryer Roasted Zucchini. Both are easy to make and full of bold flavors!

Ingredients to make Mexican vegetables on a marble backdrop.
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Ingredients and substitutions

  • Red onion – Adds a great base flavor. Sauté for a few minutes before adding other veggies. White onion, yellow onion or even green onions would also work.
  • Zucchini & yellow squash – A delicious way to use up summer veggies that pair well with the spices. You can substitute other veggies (see list below).
  • Bell peppers – Slightly sweet and balance the flavors of the dish. Roasted red peppers would also work great here.
  • Spices: Salt, chili powder, cumin, garlic powder – pantry staples that create the classic Mexican flavor. Swap with taco seasoning if desired.

How to make Mexican vegetables

Start by slicing and chopping the veggies.

Preheat the skillet over medium heat. Once hot, spray the pan with avocado oil or extra virgin olive oil spray. Add the onions and cook 3-4 minutes.

Before and after red onions being cooked in a cast iron skillet.

Once the onions start to cook down, add the sliced zucchini and yellow squash. Stir well, especially in the beginning to ensure the onions don’t stick to the bottom and burn. Cook 5-7 minutes.

Before and after yellow squash and zucchini being cooked in skillet.

Once zucchini and yellow squash are starting to break down, add the salt, spices and bell pepper. Stir well making sure all the vegetables are well coated in spices.

Cook 2-3 minutes (the peppers will continue to soften a bit with residual heat from the veggies.

Cast iron skillet filled with cooked onion, zucchini and squash with red pepper being added.

Serve immediately or store in a air-tight container for up to 5 days.

Top tips

  • Thinly slice the veggies so they cook quickly. Thicker slices, especially zucchini and yellow squash, will take longer to soften.
  • Sauté onions first for a few minutes before adding the other veggies. This allows them to caramelize, making them sweeter and adding depth of flavor.
  • Avoid overcrowding the pan if doubling the recipe. Cook in two separate pans to prevent steaming instead of sautéing.
  • Save time with prep by chopping veggies up to 3 days in advance and storing them in an airtight container. Many grocery stores also sell pre-cut veggies for convenience.
  • Oven-roasted option – If making a larger batch, try my Roasted Mexican Vegetables recipe for an easy hands-off method.
  • Make it a complete meal: To turn this recipe into a full meal, try adding a protein like shredded Mexican chicken, black beans, shredded beef or shrimp
Wooden spatula in cast iron full of Mexican stir fry vegetables.

Recipe variations

  • Spicy kick: Add 1 fresh jalapeño (sliced), 2-3 tablespoons pickled jalapeños, or ½ teaspoon red pepper flakes.
  • Smoky & spicy: Stir in 1-2 chopped chipotle peppers in adobo sauce for bold flavor.
  • Bright & fresh: Squeeze fresh lime juice over the veggies just before serving.
  • More veggies: Try mushrooms, broccoli, broccoli slaw, poblano peppers, or chopped fresh tomatoes. If adding more veggies, increase cooking time and adjust spices as needed.
  • Creamy finish: Top with cotija or feta cheese or your favorite vegan cheese alternative.
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Cast iron skillet with white handle filled with Mexican sauteed vegetables.

Mexican Veggies

Quick and easy Mexican vegetables! This simple Mexican veggie side dish comes together in just 15 minutes with fresh zucchini, yellow squash, bell peppers, and onions sautéed with bold spices. Perfect for serving alongside tacos, burritos, or rice bowls—or stuffing into wraps and enchiladas. A delicious and healthy way to add more veggies to your meal!
5 from 1 vote
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Course: Side Dish
Cuisine: Mexican
Keyword: mexican sauteed vegetables, mexican stir fry vegetables, mexican vegetables, mexican veggies
Prep Time: 3 minutes
Cook Time: 12 minutes
Total Time: 15 minutes
Servings: 4

Ingredients

  • 1 large red onion, sliced thin
  • 2 large zucchini, sliced into half moons
  • 1 large yellow squash, sliced into half moons
  • 1 large bell pepper (red, orange or yellow are best)
  • 1.25 tsp chili powder
  • 1 tsp sea salt
  • 1 tsp garlic powder
  • 1/2 tsp ground cumin

Instructions

  • Thinly slice the onions. Cut the zucchini and squash into thin half moon shapes and the bell pepper into thin bite size strips.
  • While you are cutting the veggies, preheat a large skillet over medium to medium high heat.
  • When the skillet is hot, spray with avocado oil or extra virgin olive oil spray. Add the onions and cook 3-4 minutes, stirring occasionally.
  • Once the onions have started to cook down, add the zucchini and yellow squash. Be sure to stir well, especially in the beginning so the onions don't start to burn. Cook 5-7 minutes.
  • After the squash have started to cook down, add the salt, spices and bell pepper. Stir well and cook 2-3 minutes.
  • Serve immediately or store in an airtight container for up to 5 days.

Notes

Top tips
  • Slice vegetables thinly for quick cooking.
  • Cook onions first for 2-3 minutes to allow caramelization, which adds sweetness.
  • When doubling the recipe, use two pans to avoid steaming the vegetables.
  • Time-saving tip: Prep veggies up to 3 days ahead or use pre-cut vegetables from the produce section.
  • You can use frozen onions and peppers, avoid frozen zucchini/squash. Note: Add 3-7 minutes cooking time to allow excess water to evaporate.
Storing leftovers
  • Fridge: store leftovers in the fridge in an airtight container for up to 5 days.
  • Freezer: I don’t recommend freezing leftovers.
  • Reheating leftovers:
    • Stove: Sauté in skillet 3-4 minutes over medium heat until warmed through.
    • Microwave: Microwave about 1-1:30 minutes to warm through.
    • Air Fryer: Cook at 375F for 4 minutes (you may want to add parchment to the air fryer).

Nutrition Information

Nutrition Facts
Amount per Serving
Calories
69
Fat
 
1
g
Carbohydrates
 
14
g
Fiber
 
4
g
Sugar
 
7
g
Protein
 
4
g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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Common questions

Can you use frozen vegetables?

Yes! However, I don’t recommend using frozen zucchini or squash, as they can become waterlogged and mushy after freezing. Better options include frozen onions and bell peppers, which hold up well in this recipe.

Tip: Frozen veggies release extra moisture as they cook, so expect them to take 3-7 minutes longer to sauté. Be sure to let the excess water evaporate for the best texture.

Spoon holding Mexican vegetables over white bowl filled with veggies.

Can you make this recipe in advance?

Yes, while these veggies are really good fresh, they are also a great option for meal prep. Simply store in an airtight container in the fridge for up to 3 days. Check out my tips in the recipe card for reheating.

Ways to use the leftovers

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