Looking for an easy meatless side dish? Then try this stir-fried vegetable recipe - perfect for Mexican cuisine.
Mexican Stir-Fried Vegetables
- Prep Time 25 min
- Total 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
Instructions
-
Step1Heat 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.
-
Step2Add all remaining ingredients; mix well. Cook 3 to 5 minutes or until vegetables are tender, stirring frequently.
Nutrition
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;
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