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!
- 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
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.
Calories: 125kcalCarbohydrates: 18gProtein: 3gFat: 6gSaturated Fat: 1gSodium: 140mgPotassium: 523mgFiber: 4gSugar: 8gVitamin A: 463IUVitamin C: 57mgCalcium: 36mgIron: 1mg
Rate it above to let us know how it was!