Friday, August 27, 2010

Easy Mexican Vegetables

I pretty much guarantee you can make this, tonight, for under $5. This dish is so easy it's nearly criminal, and can be the jumping-off point for many other recipes.

I made this dish, sort of a South-of-the-Border Succotash, last night to go with some soft tacos. Not only does it look beautiful, it's incredibly healthy and a great way to get your anti-veggie kids to eat up.

As far as what to do with the leftovers (since it does make a big batch, and would serve 6 as a side dish), I sandwiched a big scoop of it, right out of the Tupperware container in the fridge, between two corn tortillas, with some goat cheese. That was my lunch today and it was delicious!

The succotash is also a tasty filling for omelets or breakfast burritos (just add scrambled eggs and cheese). For dinner, boil a chicken carcass, take the meat off the bones, and add the rest of the succotash and a can of chopped tomatoes for a Mexican chicken soup. It really doesn't get easier, healthier, or tastier than this.

Easy Mexican Vegetables

  • 2 bell peppers, red, yellow, or orange, sliced thin
  • 2 zucchini or summer squash (I used one yellow and one green), cut in half lengthwise and then sliced into very thin slices
  • 1 large onion, sliced thin
  • 2 ears of corn, kernels cut from the cob
  • 1/4 cup cilantro, chopped
  • 1 teaspoon dried oregano
  • 1 tablespoon butter
  • salt and pepper to taste
1.) Prepare all your veggies - slice everything thinly, but remember, the thinner your veggies the faster they cook, so timing is everything.
2.) Heat the butter over medium heat in a very large skillet. Add the onions first and salt them, then the corn, and then, a minute or two later, the squash and the peppers. Season with the pepper and oregano, and keep everything moving in the pan so nothing sticks.
3.) Cook for two or three minutes, then add the cilantro and stir, just to heat through. You don't want your veggies mushy, so take them off the heat while they're still firm but tender. Taste again for salt and serve.

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