Mexican Style Veggie Skillet
Sizzling veggies, Mexican soul.
Serves: 3–4
Preparation time: 10 – 12minutes
Cooking time: 20 minutes
Ingredients:
- 2 Tbsp olive oil
- 1 medium onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 zucchini, sliced into half-moons
- 1 cup corn (fresh, frozen, or canned & drained)
- 1 can black beans, drained and rinsed
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp oregano
- ¼ tsp cayenne pepper
- Salt and black pepper, to taste
- Juice of ½ lime
To serve:
- Diced tomatoes or cherry tomatoes
- Jalapeño slices
- Avocado or guacamole
- Fresh coriander, chopped
- Shredded cheese
- Sour cream
How To Make Mexican Style Veggie Skillet
- Heat olive oil in a large skillet over medium-high heat.
- Add onion and cook for 2–3 minutes until softened.
- Stir in garlic and cook for 30 seconds until fragrant. Add bell peppers and zucchini.
- Cook 5–7 minutes, stirring occasionally, until tender with a little char.
- Stir in cumin, chili powder, smoked paprika, oregano, cayenne, salt, and pepper.
- Mix well to coat the vegetables. Add black beans and corn.
- Cook another 3–5 minutes until heated through.
- Remove from heat and squeeze lime juice over the skillet.
- Taste and adjust seasoning.
Chefs Tip: Let your skillet heat fully before adding vegetables. A hot pan helps create light charring, which adds depth and smoky flavour.