These Mexican Vegetables are a great alternative to fresh salads and grilled vegetables. Sometimes we just want warm everything in the colder months. This recipe includes Potato, Squash, Carrots, mushrooms, and a peppery homemade tomato sauce.
A chef’s kiss moment, especially when using them to make pan fried quesadillas con queso.
This family recipe I share is gluten free, vegetarian and vegan friendly.
Try them on meatless Mondays and make some cheesy cotija rice on the side.
Why You Should Try It
There are days when you may not want a salad, but still want veggies, but not from in a soup. Then there’s wanting an alternative to sauteed Mexican champinones (mushrooms), but with all the other great veggies too.
I know you feel me. So here we are. Finally, an alternative that’s peppery, hearty, and with a bite!
I hope you enjoy this dish. My grandpa and I loved making this together as the filling for deep fried quesadillas. It was our favorite made tradition, along with an hoja de epazote.
Ingredients to make sauced Vegetables
Grocery Quick List: squash, carrot, potato, mushrooms, roma tomato, onion, garlic, serrano, oil, salt, cracked pepper, and spices: ground cumin and dried parsley.
Sauce Ingredients:
- 3 Roma Tomato, small
- 3 Onion, pieces
- 2 Garlic cloves
Vegetables to wash and prep:
- Olive oil
- 2 Squash, sliced
- 2 Potatoes, red medium
- 2 Carrots, sliced
- 5 – 6 Mushrooms, sliced
- seasonings, salt, pepper
Ingredient Notes / Variations
- Produce that is fresh and locally available to you.
- The way we cut the vegetables to make this dish is long cut pieces.
- Half inch thickness and 2 – 3 inches in length.
- Potato – We like using red potato when making this dish.
- Russet or gold are also great backup potato options.
- Mushrooms are added to the pan last. This prevents them from over cooking.
- Slice, quarter or halve the mushrooms based on your favorite cut.
- Olive Oil – If olive oil is not available use any other neutral oil available to you.
Pro Tip: for more leafy elements and earthy flavor, add optional flor de calabasa, papalo, or epazote.
Step-By-Step Instructions
To make the sauteed Mexican style vegetables
Prep the sauce first, 15 minutes on the stove, and combine with onion, garlic, salt, and spices.
Then begin grilling starting with denser vegetables: carrot and potato, followed by squash then mushroom.
Once Grilled halfway through, add sauce and pepper and let simmer until cooked.
A printer-friendly recipe card with instructions is available at the bottom of this post.
Ways To Spice Up Mexican Vegetables
One or half pepper for medium spice. A raw serrano pepper or jalapeno blended with the tomatoes will do the trick. It’s my favorite way to have it. There’s something about that heat ending!
Not everyone is a fan of spicy, I get it. But if you’d like try our Salsa Macha on the side, it’s smokey and complementary dang good. The flavor melts right into the warmth of this delicious vegetable dish.
Foods To Eat It With
Wondering what to serve with this tasty Mexican Vegetable. Here are a few of my favorite combinations.
Ways to Flip [Mexican Vegetables]
Use leftovers of this vegetable dish for making multiple meals with the following:
- Vegetable burrito bowls
- Filling for tacos dorados, and suaves (soft)
- Veggie Sopes
- Deep fried quesadillas made of masa
Pro Tips / Receta Notes
Recipe yield: 4 cups or 8-1/2 cup servings
Storage: Proper storage after allowing vegetables to completely cool. Place in food safe container with a lid in the refrigerator. This vegetable dish will last up to 6-7 days.
Keep the dish veggie friendly by using vegan cheese.
Allowing the sauce to simmer in the vegetables for the recommended time lets the sauce thicken. This veggie dish is not thin-soup like, but indeed saucy as it cools.
Yes, They Taste Even Better The Next Day. 🙂
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Mexican Vegetables Recipe
DESCRIPTION
Equipment
- Timer
- Blender
- Chopping board
- Knife for dicing
- Saute Pan
- Vegetable peeler
Ingredients
For the sauce
- 3 small roma tomato halved
- 3 pieces onion
- 1 cup water
- 2 cloves garlic
- 2 tbsp olive oil extra virgin or avocado oil
- 2 medium squash italian or mexican squash, sliced
- 2 large carrot sliced
- 2 whole red potato peeled and sliced
- 5 whole mushrooms sliced
- 1 whole serrano pepper or jalapeno, optional for spicy vegetables
- 1.5 tsp salt
- 3/4 tsp cracked black pepper
Optional:
- spices or bouillon of choice
- additional salt
Instructions
- Gather and wash all veggies. Set to side.
- Place tomatoes and water in a small boiling pot. Boil for 10 minutes on medium heat and set timer as a reminder. (Slicing tomatoes in half before placing in the pot is optional.)
- While tomatoes cook, dice all vegetables into long cut pieces. Keep squash and mushrooms in separate bowl. Tip: Ensure the pieces are not thick since this will increase cook time.
- Tomatoes continued; turn the stove off and let the tomatoes cool for 10 minutes.
- Heat oil in a large saute pan for 3 minutes. Once oil is heated, place carrots and potatoes in pan and gently toss, so all pieces are semi coated in hot oil. Cover with lid and let cook for 6 minutes. Set timer.
- For the tomato sauce (recaldo): Add cooled tomatoes and their water, garlic cloves, 3 pieces of onion, salt, and spices (cumin, parsley flakes), or your choice of bouillon to the blender. Blend until smooth and to side.
- Add remaining vegetables (squash and mushrooms) to the pan followed by blended tomato and cracked pepper. Mix vegetables well into the sauce.
- Cover with lid and let cook for additional 12-14 minutes on medium-low heat.
- Carefully transfer veggies to a large serving platter (uncovered) while they cool and hold their shape. Please note: Over mixing the vegetables frequently, while hot, will break them up.
Notes
- Recipe yield – 4 cups cooked sauced vegetables, 8 – 1/2 cup servings
- Storage – Proper storage after allowing vegetables to cool to room temp. Place in food safe container with a lid in the refrigerator. This vegetable dish will last up to 6-7 days.
- Tip! For more earthy herb flavor, add fresh piece of epazote, cilantro, or papalo, to your veggie quesadillas.
Please visit the full post at the LatinasQueComen website for all the tips and ideas related to this Mexican Vegetables Recipe!
Nutrition
Equipment
- Timer (for reminder alerts)
- Knife for dicing
- Chopping board
- Vegetable peeler
- Blender
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