Mexican Vegetables Recipe

5 from 4 votes

These Mexican Vegetables recipe are a twist on traditional recipes but made with tomato sauce and pepper. The tender bite into each veggie is beyond satisfying! Make it your main dish, side, or like us, the filling to the most perfect veggie quesadilla frita Con Todo. Let's make the best veggie recipe.

Prep Time10

Cook Time25

Total Time35

Course: Main Course, Side Dish

Cuisine: Mexican

Diet: Gluten Free, Low Fat, Vegan, Vegetarian

Keyword: easy vegetable recipes, Mexican sauteed vegetables, Mexican Vegetables, Mexican vegetables recipe, Vegetable recipe, zucchini

Servings: people

Calories: 157kcal

Author: Erika Garibay - LQC Recipes

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 zucchini squash italian or mexican squash, sliced
2 large carrots 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

To make the Mexican Vegetables

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, OR 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.
These vegetables can also be baked in the oven, but that would require pulling out at least 2x's for the addition of recaudo, plus the squash cooks faster. With this said-- It all depends on which kitchen appliance you have access to. I have given you the formula with the ingredients, you got this! Ask questions below in comment section if you need an assist.
Tip: For more earthy herb flavor, add fresh piece of epazote, cilantro, or papalo, to your veggie quesadillas.

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