Best Festive Mexican Veggies Recipes

MEXICAN ROASTED VEGETABLES

Mexican Roasted Vegetables image

These Mexican Roasted Veggies are super simple to make and so delicious! The roasting process brings out wonderful flavor with only minutes of prep. These make a great side dish, or can be used as a vegetarian filling for your favorite Mexican recipes.

Provided by Kimber

Number Of Ingredients 9

Ingredients

1 red onion (roughly diced)
1 red bell pepper (roughly diced)
½ lb fresh broccoli (cut into small florets)
½ lb yellow squash (cut into 1/4 in slices)
½ lb zucchini squash (cut into 1/4 in slices)
1 green bell pepper (roughly diced)
1 tbsp olive oil
1 tbsp taco seasoning
1 tbsp fresh lime juice ((juice of 1/2 lime))

Steps:

Chop vegetables and place on a large baking sheet in a single layer.
Drizzle olive oil over veggies, and sprinkle the taco seasoning evenly. Mix until vegetables are evenly coated with oil and seasoning.
Bake at 425˚F for 15-20 minutes or until vegetables are tender.
Remove from oven and squeeze lime juice over top. Enjoy!

Nutrition Facts : ServingSize 0.5 cup, Calories 63 kcal, Carbohydrate 9 g, Protein 3 g, Fat 3 g, SaturatedFat 1 g, Sodium 20 mg, Fiber 3 g, Sugar 5 g

MEXICAN VEGGIES

Mexican Veggies image

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

Ingredients

1 medium zucchini, diced
1/2 cup fresh or frozen corn
1/2 cup salsa or picante sauce

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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