Mexican Stir-Fried Vegetables

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

  • 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
  • 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.
  • 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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