Mexicanvegetablesalsa Recipes
MEXICAN VEGETABLE SALSA
Make and share this Mexican Vegetable Salsa recipe from Food.com.
Provided by Bergy
Categories Sauces
Time 15m
Yield 2 Cups
Number Of Ingredients 8
Steps:
- Mix all the ingredients except lime juice and salt, pour th lime juice over the veggies, salt to taste and serve immediately.
Nutrition Facts : Calories 76.9, Fat 0.7, SaturatedFat 0.1, Sodium 19, Carbohydrate 17.4, Fiber 4.5, Sugar 9.4, Protein 3
MEXICAN VEGETABLES
Provided by Marian Burros
Categories dinner, weekday, main course
Time 20m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Chop whole onion.
- Heat nonstick skillet until it is very hot; reduce heat to medium-high, and add oil. Saute onion until it begins to soften.
- Wash, trim and slice zucchini into 1/4-inch-thick rounds. Add to onion after onion has softened, and continue to stir-fry.
- Wash, trim and seed green pepper and jalapeno; chop green pepper and mince jalapeno, and add to vegetables as they cook.
- Wash, trim and coarsely cube tomatoes. When vegetables have softened, stir in the tomatoes and season. Simmer a few minutes longer, and serve over polenta (see below). If there is not enough liquid, add a few tablespoons of water.
Nutrition Facts : @context http, Calories 238, UnsaturatedFat 5 grams, Carbohydrate 43 grams, Fat 6 grams, Fiber 12 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 191 milligrams, Sugar 25 grams
MEXICAN VEGGIES WITH QUESO
Delicious combo of fresh veggies, with spices and queso. You can add other veggies to this such as carrots and corn. Top with sour cream and salsa if desired.
Provided by Linda T
Categories Side Dish Vegetables Squash Zucchini Fried Zucchini Recipes
Time 28m
Yield 4
Number Of Ingredients 13
Steps:
- Heat the vegetable oil in a skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add zucchini, yellow squash, and chayote. Cover, stirring occasionally, until the vegetables are tender, about 5 minutes. Add the chopped jicama; cover and cook 3 minutes. Stir in the tomatoes, chili powder, cumin, cayenne, salt, and pepper. Cover and let cook for 2 minutes.
- Remove from heat and stir in the shredded cheese. Serve immediately.
Nutrition Facts : Calories 202.6 calories, Carbohydrate 16.6 g, Cholesterol 29.7 mg, Fat 12.1 g, Fiber 5.9 g, Protein 9.7 g, SaturatedFat 5.7 g, Sodium 209.4 mg, Sugar 5.7 g
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