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+ servings
Zucchini, corn, onion and Poblano peppers make the tastiest side!

The Perfect Vegetable Recipe for Mexican Food

This recipe is pure perfection when served over nachos, rolled in enchiladas, used in a Mexican lasagna, in Mexican tacos, or simply served as a side vegetable!
4.33 from 28 votes
Prep Time 8 mins
Cook Time 10 mins
Course dinner
Cuisine Mexican
Servings 6 servings (for full meal) or 10-12 sides
Calories 125 kcal

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
  • 1.5 T taco seasoning mix see StyleBlueprint's homemade taco seasoning mix
  • Salt to taste
  • 2 T olive oil

Instructions
 

  • Heat oil in a sauce pan 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 1 more minute.

Nutrition

Calories: 125kcalCarbohydrates: 18gProtein: 3gFat: 6gSaturated Fat: 1gSodium: 140mgPotassium: 523mgFiber: 4gSugar: 8gVitamin A: 463IUVitamin C: 57mgCalcium: 36mgIron: 1mg
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