Mexican Vegetables

This Mexican Vegetables Recipe works great for tacos, Spanish rice, and burrito bowls. It is super tasty thanks to a few classic and surprising ingredients.

I love and admire Mexican food and culture, AND I love adding vegetables to my Mexican dishes. I know I can’t do these delicious cuisines justice, but I try my best. Mexican Vegetables are just too tasty not to make at home. Since I LOVE adding vegetables to EVERYTHING, I feel like I have kind of become a vegetable flavoring expert of sorts.

I have played with this particular recipe for a while, and I have finally found a combination of ingredients that make my mouth dance with joy. Below is my favorite Mexican Vegetables Recipe.

The Best Classic Mixed Vegetables

You can find what I think is one of the best Classic Mixed Vegetable Dishes here.

Ingredients

• 2 cups mushrooms, sliced
• 1 white onion, sliced
• 1 cup broccoli florets
• 1 red pepper, sliced
• 1 orange pepper sliced
• 1 green pepper, sliced
• 1 cup zucchini sliced
• 1 cup squash, sliced
• ½ cup low sodium soy sauce
• ¼ cup taco seasoning
• 4 cloves garlic, minced
• 1 cup fresh cilantro leaves
• 1 teaspoon lemon juice

These are the basic vegetables, but you can add or substitute a variety of vegetables and use the same delicious seasonings. Other vegetables I sometimes add are:

• Spinach
• Kale
• Shredded Brussel Sprouts
• Celery
• Cauliflower
• Carrots
• Dry Slaw package

Instructions

• In a medium skillet, heat 1 tablespoon of avocado oil for about 1 minute.
• Add the vegetables, garlic, salt, pepper, taco seasoning to the skillet.
• Cook for about 5 minutes. Stir frequently.
• Remove from heat and stir in the cilantro and soy sauce.
• Spritz of lime juice, and cilantro.