When you go to a Mexican restaurant and the vegetable side dish is a bland combination of steamed cauliflower, broccoli, and carrots, it’s disappointing. This choice in no way enhances the rest of the meal and usually comes without an ounce of seasoning. Mexican vegetable side dishes served with your main course should not be simply a filler of space on the plate but a true enhancement to the rest of the food.
How to Create the Perfect Mexican Vegetable Side Dish
My personal favorite vegetable medley for Mexican food contains zucchini, onion, corn, and poblano pepper. This combination is easily prepared and cooked on a stovetop with a little olive oil and some homemade taco seasoning mix. Plus, it’s perfect when served over nachos, rolled in enchiladas, used in a Mexican lasagna, in Mexican tacos, or simply served as a side vegetable.
I like this combination so much that I tend to cut up a big batch of extras and store them in Ziploc bags to have in the refrigerator throughout the week. Serve it over brown rice, cilantro lime rice, or authentic Mexican rice for a quick and healthy weeknight dinner. Then, top it with some shredded cheese and pico de gallo, making a perfect “Meatless Monday” meal.
SB Tip: My favorite store-bought fresh pico de gallo is from Kroger, found in their produce section. It’s the “Hatch pepper pico de gallo” in medium heat.
Recipe Variations
What I love about this recipe is you can mix up the vegetables or spices and get creative with it. Use what you already have on hand — or let the farmers’ market inspire you!
- Vegetables: Bell peppers, jalapeños, serrano peppers, and yellow squash
- Spices:Â Chili powder, cumin, smoked paprika, chipotle powder, and garlic powder
- Fresh toppings:Â Avocado, tomatoes, shredded romaine lettuce, sliced radishes, beets, jicama, queso fresco, cilantro, and lime juice
Enhance the flavor: For an extra layer of flavor, you could always roast the vegetables before sautéing them. Roasting caramelizes their natural sugars, adding depth to the dish. For a bit of extra heat, toss in a finely chopped serrano pepper or jalapeño, or a dash of chipotle powder. For a smoky flavor, char the poblano peppers over an open flame before dicing them.
Make a roasted vegetable salsa: Turn this vegetable side dish into a salsa! Add diced mango and black beans with a squeeze of fresh lime juice and serve it with tortilla chips. If you’re going this route, dice or mince the vegetables finely and let them cool before serving. You could stir the cooled and diced roasted vegetables into guacamole for a fun twist, too.
How to Serve This Mexican Vegetable Side Dish
There are so many delicious ways to serve these flavorful veggies. Make a big batch of them at the beginning of the week and try them in these dishes. It’s a great way to sneak in veggies for picky eaters!
- Serve over nachos
- Roll into enchiladas
- Mix into a Mexican lasagna
- Add to tacos, quesadillas, or burritos
- Serve over rice for a power bowl
- Serve over potatoes for a Mexican breakfast
- Mix with rice or quinoa, stuff into red bell peppers, and bake with cheese
The Perfect Vegetable Recipe for Mexican Food
Ingredients
- 6 cups chopped zucchini
- 2 cups chopped onion
- 1 1/2 cup frozen yellow corn or cut off the cob
- 1 1/2 cup poblano peppers
- 1 1/2 tablespoon taco seasoning mix see StyleBlueprint's homemade taco seasoning mix
- Salt to taste
- 2 tablespoons olive oil
Instructions
- Heat oil in a saucepan over medium-high heat until hot.
- Add onions and cook for 2 minutes.
- Add peppers and cook an additional minute.
- Add zucchini and corn, and cook for 5 minutes, covered.
- Add taco seasoning mix and salt to taste.
- Cook for 1 more minute.
Nutrition
Use the homemade taco seasoning mix to add to soups, meats, and black beans — it can be used for a lot of things in addition to tacos!
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See even more of our favorite Mexican-inspired recipes HERE.
