This mexican vegetable medley is so versatile. It can be used as a taco filling, burrito filling, enchilada filling, or as taco salad topper. Its great to use up any vegetables you have floating around in your fridge too.
You start by chopping and dropping all of your vegetable into a large skillet.
I used chopped onion and garlic, zucchini, red bell pepper, canned black beans, and frozen corn. Then just season it up with chili powder and cumin.
Stir around and continue cooking until all of the veggies are crisp tender.
I like to eat it over some lettuce with some cherry tomatoes thrown in topped with spicy ranch and salsa.
I make a whole pan of this and then leave it in the fridge and eat salads, quesadillas, or quick burritos all week.
I also like to vegetarian chorizo to the mix to amp up the protein, but Trader Joe’s has been out of it for months!
- 1 tablespoon extra virgin olive oil
- 1 onion, chopped
- 3 cloves garlic, grated or minced
- 1 medium zucchini, chopped
- 1 red bell pepper, chopped
- 1 can of black beans, drained and rinsed
- 1 cup frozen or canned corn
- 1 tablespoon chili powder
- ½ tablespoon cumin
- salt and pepper, to taste
- Preheat a large skillet over medium high heat. Add in olive oil and then the rest of the ingredients. Cook until the vegetables are crisp tender. Serve over lettuce, inside a taco or quesadilla, or use a burrito filling.