Are you tired of bland, uninspired vegetable sides at Mexican restaurants? It’s a common disappointment to be served a plate of steamed, tasteless cauliflower, broccoli, and carrots that does nothing to complement the vibrant flavors of Mexican cuisine. Vegetables accompanying your Mexican meal should be more than just plate fillers; they should be a delicious enhancement to the overall dining experience.
My go-to vegetable medley for authentic Mexican flavor includes zucchini, onion, sweet corn, and poblano peppers. This combination is incredibly easy to prepare and cook right on your stovetop with a touch of olive oil and a flavorful homemade taco seasoning blend. The result? Perfection! This versatile Mexican Veggies mix is fantastic served over crispy nachos, tucked into warm enchiladas, layered in a hearty Mexican lasagna, stuffed in flavorful Mexican tacos, or simply enjoyed as a vibrant side dish. It’s a truly tasty and adaptable recipe that will elevate any Mexican meal.
A vibrant mix of Mexican veggies including zucchini, corn, poblano peppers, and onion, perfect as a side dish or filling.
This mexican veggies side dish is so delicious, you might even crave it as the main course! I often prepare a large batch of this mixture and store it in the refrigerator for easy meals throughout the week. Try it served over brown rice for a quick and healthy weeknight dinner. For a vegetarian twist, top it with shredded cheese and fresh pico de gallo for a satisfying “Meatless Monday” meal. (For convenience, my favorite store-bought pico de gallo is Kroger’s “Hatch pepper pico de gallo” in medium heat, found in the produce section.)
The Perfect Vegetable Recipe for Mexican Food
This recipe is pure perfection when served over nachos, rolled in enchiladas, used in a Mexican lasagna, in Mexican tacos, or simply served as a side vegetable!
Prep Time: 8 minutes
Cook Time: 10 minutes
Course: Dinner
Cuisine: Mexican
Servings: 6 servings (for full meal) or 10-12 sides
Calories: 125 kcal
Ingredients
- 6 cups chopped zucchini
- 2 cups chopped onion
- 1 1/2 cup frozen yellow corn or fresh corn kernels cut off the cob
- 1 1/2 cup poblano peppers, seeded and chopped
- 1.5 Tablespoons taco seasoning mix (try StyleBlueprint’s homemade taco seasoning mix)
- Salt to taste
- 2 Tablespoons olive oil
Instructions
- Heat olive oil in a saucepan over medium-high heat until shimmering.
- Add chopped onions and sauté for 2 minutes until slightly softened.
- Add chopped poblano peppers and cook for an additional minute, stirring occasionally.
- Add chopped zucchini and corn to the pan, cover, and cook for 5 minutes, allowing the vegetables to steam and soften.
- Stir in the taco seasoning mix and salt to taste.
- Cook for 1 more minute, uncovered, stirring to ensure the seasoning is evenly distributed and the vegetables are tender-crisp.
- Serve hot as a side dish or as part of your favorite Mexican dishes.
Nutrition
Calories: 125kcal
Carbohydrates: 18g
Protein: 3g
Fat: 6g
Saturated Fat: 1g
Sodium: 140mg
Potassium: 523mg
Fiber: 4g
Sugar: 8g
Vitamin A: 463IU
Vitamin C: 57mg
Calcium: 36mg
Iron: 1mg
Keyword: Dinner
And, use the homemade taco seasoning mix to add depth of flavor to soups, meats, black beans, and much more – it’s incredibly versatile!
Explore even more of our favorite Mexican-inspired recipes HERE.
