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!
Servings 4
Calories 69kcal
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.
- 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
Calories: 69kcal | Carbohydrates: 14g | Protein: 4g | Fat: 1g | Fiber: 4g | Sugar: 7g
