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Mexican Stir-Fried Vegetables

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Mexican Stir-Fried Vegetables
  • Prep 25 min
  • Total 25 min
  • Ingredients 10
  • Servings 4
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Looking for an easy meatless side dish? Then try this stir-fried vegetable recipe - perfect for Mexican cuisine.
By Pillsbury Kitchens
Updated Aug 18, 2010

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

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.

Nutrition Information

90 Calories, 4g Total Fat, 2g Protein, 12g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1 Cup
Calories
90
Calories from Fat
35
Total Fat
4g
6%
Saturated Fat
1g
5%
Cholesterol
0mg
0%
Sodium
270mg
11%
Total Carbohydrate
12g
4%
Dietary Fiber
6g
24%
Sugars
4g
Protein
2g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
70%
70%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
1/2 Fruit; 1 Vegetable; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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