Mexican Stir-Fried Vegetables

Looking for an easy meatless side dish? Then try this stir-fried vegetable recipe - perfect for Mexican cuisine.

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  • prep time 25 min
  • total time 25 min
  • ingredients 10
  • servings 4
 

Ingredients

1
tablespoon olive oil
2
garlic cloves, minced
1/2
small jicama, peeled, cut into 2x1/4x1/4-inch strips (2 cups)
1
small red bell pepper, cut into 2x1/4x1/4-inch strips
1
medium zucchini, cut into 2x1/4x1/4-inch strips
1
medium yellow summer squash, cut into 2x1/4x1/4-inch strips
1
fresh jalapeño chile, seeded, chopped
1/4
teaspoon dried oregano leaves
1/4
teaspoon cumin
1/4
to 1/2 teaspoon salt

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oil in large skillet over medium heat until hot. Add garlic; cook and stir 1 minute. Add jicama and bell pepper; cook and stir 2 to 3 minutes or until crisp-tender.
  • 2 Add all remaining ingredients; mix well. Cook 3 to 5 minutes or until vegetables are tender, stirring frequently.
  • 1 Heat oil in large skillet over medium heat until hot. Add garlic; cook and stir 1 minute. Add jicama and bell pepper; cook and stir 2 to 3 minutes or until crisp-tender.
  • 2 Add all remaining ingredients; mix well. Cook 3 to 5 minutes or until vegetables are tender, stirring frequently.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cup
Calories
90
(
Calories from Fat
35),
% Daily Value
Total Fat
4g
4%
(Saturated Fat
1g,
1%
),
Cholesterol
0mg
0%;
Sodium
270mg
270%;
Total Carbohydrate
12g
12%
(Dietary Fiber
6g
6%
  Sugars
4g
4%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
70%;
Calcium
4%;
Iron
6%;
Exchanges:
1/2 Fruit; 1 Vegetable; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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